In a saucepan, soften onion, garlic and ginger in 30 ml (2 tablespoons) of oil. Add vegetables and spices and cook for 1 minute. Add oil, if needed. Add coconut milk and chickpeas. Bring to a boil and simmer gently, covered, for about 20 minutes or until potatoes are tender. Season with salt and pepper.
In a non-stick skillet, cook fish in remaining oil (1 tablespoon). Season with salt and pepper. Divide chickpea mixture into shallow bowls. Top with fish. Serve with lime wedges.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.