Grilled Fish Skewers with Lemony Chikpea Puree

Ingredients:

5 garlic cloves, chopped
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp kosher salt
2-3 pinches cayenne pepper
4 tbsp olive oil
2 tbsp fresh lemon juice
lemon zest of one lemon
2 tbsp cilantro, chopped
1 1/2 lb firm-fleshed white fish (sword, shark, halibut)
3-4 green or red bell peppers, seeded and cut into 1-2 inch pieces

Directions:

Combine all ingredients but fish and peppers in large non-reactive bowl. Add the fish to bowl and toss to coat. Cover with plastic wrap and marinate in refrigerator for at least 2 hours or overnight.

Thread fish and peppers on presoaked wooden skewers.

Grill for 2-3 minutes each side or until the fish is tneder and lightly browned.

Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed.

Spread puree on large platter. Garnish with a drizzle of olive oil, sprinkle of feta cheese and the parsley. Arrange skewers and lemon wedges over puree and serve.