Dreamtime Sail - Our Galley

Ingredients   1 can chickpeas, drained and rinsed Cooking spray 1 tablespoon seasoning Let’s get Cooking  Preheat oven to 200°  Place paper towels on a nonstick oven sheet; spread chickpeas on towels, and allow to dry for 1 hour. Remove towels from oven sheet. Dry sheet, and coat with cooking spray. Spread chickpeas on tray, baking until crunchy, about 40-45 minutes. Toss every 10 minutes. Place roasted chickpeas in a medium bowl. Coat with cooking spray, and toss with your seasoning of choice. Sweet  1 tablespoon ground cinnamon 1 tablespoon granulated sugar 2 tablespoons honey Spicy  1 teaspoon smoked paprika 1 teaspoon granulated garlic 1/2 teaspoon salt 1 pinch cumin Savoury  1 teaspoon za’atar 2 teaspoon ground sumac 1 teaspoon harissa powder 1/2 teaspoon garlic powder 1/2 teaspoon of fine sea salt Thank you for visiting Our Galley Blog.  If you like my recipes or blog please subscribe, share, follow, click and comment  😆 Sharing is caring. Our Galley Facebook Our Galley Instagra

The spices I use in this fish recipe are slightly different from what you may usually use; still, the fish fillets are cooked in the spicy fresh tomato sauce, shakshuka-style which is a traditional North African egg dish. I decided to use mackerel here, however any firm white fish with work. Ingredients  2 teaspoons ground coriander 2 teaspoons sumac  1 ½ teaspoon ground cumin  1 teaspoon dry dill weed 1 teaspoon turmeric  1 large yellow onion chopped Extra virgin olive oil  8 garlic cloves, chopped 2 jalapeno peppers, chopped (or 1 green bell capsicum if you prefer mild) 5 medium ripe tomatoes, diced or chopped 3 tablespoons tomato paste 1 lime, juice of ½ cup water salt and pepper 4 - 6 pieces of mackerel or any firm white fish  ½ cup chopped fresh parsley for garnish 1 tablespoon chopped fresh mint leaves for garnish Let’s get Cooking In a small bowl, combine the coriander, sumac, cumin, dill and turmeric to make the spice mix. Set aside until needed In a large, deep skillet (with a