AT A GLANCE
|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.