In a large skillet, heat paprika, cumin, cinnamon, and turmeric over medium heat. Toast 1-2 minutes, until fragrant.
Add apple cider vinegar, 2 Tbsp water, and garlic. Cook 1-2 minutes, until garlic is fragrant.
Increase heat to high. Add fish, coconut milk, and chickpeas. Bring to a boil then reduce to a simmer and cook for 4-6 minutes, until the fish is cooked through. Cook times can vary with thickness of fish. Fish should be opaque and flaky.
Remove from heat and add cilantro.
Transfer mixture to a food processor and process until smooth.
Serving Size 1.5 oz
Servings 8
- Amount Per Serving
- Calories 66.7
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 33.8mg2%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 1.9g8%
- Sugars 1.4g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large skillet, heat paprika, cumin, cinnamon, and turmeric over medium heat. Toast 1-2 minutes, until fragrant.
Add apple cider vinegar, 2 Tbsp water, and garlic. Cook 1-2 minutes, until garlic is fragrant.
Increase heat to high. Add fish, coconut milk, and chickpeas. Bring to a boil then reduce to a simmer and cook for 4-6 minutes, until the fish is cooked through. Cook times can vary with thickness of fish. Fish should be opaque and flaky.
Remove from heat and add cilantro.
Transfer mixture to a food processor and process until smooth.