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.
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.
