Garlic adds flavour to any dish and its the secret to this nutty chickpea puree served with fresh barbecued fish.
- Preheat oven to 180°C. Trim 5mm from the top of the garlic bulb. Drizzle over a little of the oil and rub to coat. Bake for 50 minutes or until soft and golden.
- Peel the skin from 5 garlic cloves (see note). Discard skin. Place the garlic flesh in the bowl of a food processor. Add the chickpeas and stock, and process until smooth. Transfer to a microwave-safe bowl. Taste and season with salt and pepper. Cover with plastic wrap.
- Place the pine nuts in a large frying pan over medium heat. Cook, stirring often, for 3 minutes or until golden. Transfer to a bowl.
- Reserve 3 teaspoons of the oil. Heat the remaining oil in the frying pan over medium heat. Add the anchovies and cook, stirring, for 1 minute. Add the tomatoes. Reduce heat to medium-low and cook, stirring occasionally, for 8 minutes or until the tomatoes are soft.
- Preheat a barbecue flat plate on medium-high. Brush both sides of the fish with the reserved oil. Season with salt and pepper. Add to the barbecue and cook for 2-3 minutes each side or until golden and the fish flakes when tested with a fork in the thickest part.
- Meanwhile, heat the chickpea puree in the microwave on high/800watts/100%, stirring once, for 3 minutes or until heated through.
- Add the pine nuts, currants, mint and parsley to the tomato mixture. Season with pepper. Toss to combine.
- Divide puree and fish among serving plates. Top with tomato mixture to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set