Name: Moroccan-style barramundi with chickpeas and chilli
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: 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

Moroccan-style barramundi with chickpeas and chilli

Australian Gourmet Traveller recipe for Moroccan-style barramundi with chickpeas and chilli.

Serves 6

Prep

30M

Cook

1H 30M

Total

“I’d love the recipe for the barramundi with chickpeas from Moroccan Feast in Randwick.”

Cynthia Vella, Randwick, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You’ll need to begin this recipe a day ahead.

Ingredients

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

Method

Main

1.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.

2.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).

3.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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Profile Claire Delmar