Fish with Herb Chickpea Puree

1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
1 1/2 teaspoons ground cumin
1 cup reduced-salt chicken stock
2 x 420g cans chickpeas, drained, rinsed
1 tablespoon lemon juice
1/2 cup parsley, roughly chopped
4 pieces fish fillets (such as mullet, redfish or silver trevally)
2 cups baby spinach
2 tomatoes, chopped

Heat a saucepan over medium heat until hot. Add 2 teaspoons of oil, onion, garlic and cumin. Cook, stirring, for 3 to 5 minutes or until soft. Add stock and chickpeas. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Remove from heat. Stir in lemon juice. Process or blend until smooth. Stir in parsley, and pepper.

Meanwhile, heat a non-stick frying pan or chargrill over medium heat. Brush fish with remaining 2 teaspoons of oil. Season lightly with pepper. Cook for 3 to 5 minutes each side or until just cooked through.

Spoon warm chickpea puree onto 4 serving plates. Top with baby spinach, fish and chopped tomatoes. Serve.