Grilled Bassa & Chickpeas

Ingredients

• 2 cans chickpeas
• 2 punnets cherry tomatoes
• 1 red onion
• 200g spinach
• 4 bassa fillets
• 2 tsp cajun seasoning

Method

1. For this recipe you can either grill the fish or bake it in the oven. To grill, cover the fish in a bit of pepper, seasoning of your choice (mixed herbs works well) or some lemon/lime juice. Grill until cooked through (it should look white). To bake, place fish in alfoil, season and then cover. Can take between 20 to 40 minutes.
2. Cut the cherry tomatoes in half. Slice the onion into thin slices.
3. Fry the onion in a non stick fry pan until it becomes tender.
4. Add two cans of chickpeas and cajun seasoning. Stir fry for a few minutes.
5. Add the cherry tomatoes and stir fry for another two minutes, until cherry tomatoes appear softer. Mix through the spinach leaves right before taking it off the heat and serving.