Prep time: 1 hour
-1/2 container , chickpeas (approx. 3/4 cup)
- 500 g tilapia (or any type of white fish
-1 tsp, Extra Virgin Olive Oil
-Spice mix for the roasted chickpeas (this is merely a suggestion, but feel free to omit any spices you don’t have, or be adventurous and add spices you enjoy)
1 tsp onion powder
1 tsp curry powder
1 tsp chili powder
1 tbsp smoked Paprika
1 tsp paprika
0.25 tsp garlic Salt
1/2 tsp turmeric
-2 Tbsp toasted Sesame Seeds
-2 tbsp coriander seeds
-1 tbsp cumin seeds
-1/2 tsp crushed Red Chili Pepper Flakes (optional)
-1/4 cup dijon mustard
1- Preheat the oven to 400 degrees.
2-Drain the chickpeas and pat dry with a paper towel in a large bowl, toss the chickpeas, olive oil and spice mix for the roasted chickpeas. Place on a baking sheet with parchment paper or non-stick spray, in a single layer. Roast the chickpeas for 20-25 minutes or until browned and crispy, tossing halfway. Remove and let cool. Lower the oven to 350 degrees.
3- In a food processor, combine the chickpeas, sesame seeds, cumin seeds, red chili pepper flakes , salt and pepper. Pulse for 2 minutes to a grind (you can also ground using a hand grinder).
4- Brush the tilapia with a generous layer of dijon mustard and coat both sides of the fish with the chickpea mix.
5-Bake the crusted tilapia for 10-15 minutes, until the inside is opaque and flakey. Serve plain or with hummus, tartar sauce or homemade cashew date sauce.