The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian-style Barramundi & Chickpea Stew
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High protein
1/3 daily fibre
4 of 5 a day
New
Serving size
Ingredients
- 80g creamed coconut
- 400g passata (tomatoes, salt, citric acid)
- 1 tbsp ground cumin
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tsp chilli flakes
- 10g toasted coconut chips
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 460g chickpeas (Chickpeas, water, salt)
- 2 onion
- 1 pepper
- 2 pepper
- 4 barramundi fillets (Fish)
Nutritional Information
Calories: 626
Protein: 42g
Carbs: 25g
Fat: 32g
Brazilian-style Barramundi & Chickpea Stew
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a small frying pan, a sieve, a grater & a measuring jug
Grill the fish
- Season the barramundi with salt, then place skin-side up onto the foil-lined baking tray. Drizzle with 2 tsp oil and grill for 18 mins, until cooked through
Do the prep
- Meanwhile, dice the peppers into 1cm chunks. Peel the onions and cut into 1cm wedges. Drain and rinse the chickpeas
- Zest and halve the lime. Roughly chop the peanuts
Toast the coconut crunch
- Heat the small frying pan on medium heat. Once hot, add the coconut chips and peanuts and toast for 2-3 mins, until golden brown. Add the lime zest and chilli flakes (add less if you prefer things milder), cook for another 30 secs, then remove from the heat. Season with salt and pepper
Simmer the stew
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the paprika and oregano blend and cumin, cook for another 1 min, then stir in the chickpeas, passata, creamed coconut and 350ml water. Bring to the boil and simmer for 5-6 mins, until thickened
Serve up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Add a squeeze of lime juice to the stew. Season to taste, then share between bowls. Top with the barramundi
- Sprinkle over the coconut peanut crunch to finish. Serve with the remaining lime, cut into wedges
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