Moroccan-style barramundi with chickpeas and chilli

AT A GLANCE

  • Serves 6 people

  • 2 tbsp olive oil
  • 4 red banana chillies, thinly sliced
  • 2 long red chillies, thinly sliced
  • 2 red capsicum, thinly sliced
  • 1 tbsp tomato paste
  • 1½ tbsp sweet paprika
  • ½ tbsp smoked paprika
  • 2 vine-ripened tomatoes, finely chopped
  • 6 skinless barramundi fillets (about 200gm each)
  • 1 cup (loosely packed) coriander, plus extra to serve
  • 500 ml (2 cups) chicken stock
  • To serve: cooked couscous and lemon wedges
  •  
  • Spiced chickpeas
  • 500 gm dried chickpeas, soaked in cold water overnight, drained
  • 2 tbsp olive oil
  • 2 red banana chillies, thickly sliced
  • 2 long red chillies, thinly sliced
  • 1 red capsicum, thickly sliced
  • 6 garlic cloves, thinly sliced
  • ½ tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 vine-ripened tomatoes, coarsely chopped
  • 1 cup (loosely packed) coriander
01   For spiced chickpeas, cook chickpeas in a large saucepan of boiling water until tender (40-50 minutes), drain and set aside. Heat oil in a saucepan over medium heat, add chillies, capsicum and garlic, stir occasionally until tender (6-7 minutes), add spices and cook until fragrant (1 minute). Add tomato, stir occasionally until just tender (5-6 minutes), add chickpeas and 300ml water, reduce heat to low, cover and simmer until mixture is thick and chickpeas are very tender (25-30 minutes). Season to taste, keep warm and, just before serving, stir in coriander.
02   Meanwhile, heat oil in a large saucepan over medium heat, add chillies, capsicum and garlic, stir occasionally until tender (5-7 minutes). Add tomato paste, stir occasionally until colour deepens (1 minute). Add spices, cook until fragrant (30 seconds). Add tomato, cook until just tender (8-10 minutes). Place barramundi on tomato mixture, scatter with coriander, add chicken stock, bring to the simmer, reduce heat to low, cover and cook until fish is just cooked through (10-12 minutes).
03   Divide couscous among serving plates, top with chickpea mixture, then barramundi, scatter with remaining coriander, season to taste and serve hot with lemon wedges.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

Recipe:

MOROCCAN FEAST, NSW

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

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