Sardines With Spiced Chickpeas - cooking recipe

Ingredients

4 None cleaned whole sardines (about 1 3/4 lbs)
1 tbsp lemon juice
1 tsp sweet paprika
1 tsp ground cumin
1 clove garlic, crushed
2 tbsp olive oil
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground turmeric
2 cans (15 oz each) chickpeas, drained and rinsed
1/3 cup chicken stock
1 None red bird's-eye chili pepper, finely chopped
3 medium tomatoes, coarsely chopped
1/3 cup coarsely chopped cilantro

Preparation

Pat fish dry, inside and out, with paper towels. Combine lemon juice, paprika, ground cumin, garlic and half the oil in large bowl. Add fish; turn to coat in spice mixture.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook fish until browned both sides and cooked through.
Meanwhile, for the spiced chickpeas, toast cumin seeds, ground coriander and turmeric in medium saucepan on medium heat until fragrant. Stir in remaining oil and chickpeas. Add stock and chili pepper; cook, stirring, until heated through. Remove from heat. Stir in tomatoes and cilantro. Serve with fish.