Preheat oven to 400 degrees fahrenheit.
Rinse and drain chick peas throughly.
Lay them out to dry on a towel and gently pat them until they are completely dry.
In a bowl, mix all of the spices together; set aside.
Put the dried chick peas in a bowl and toss with olive oil.
Pour spice mixture over and toss until everything is coated.
Lay out on a baking sheet line with parchment, and bake for about 30-40 mins or until crispy and crunchy.
Crush the coriander, fennel and garlic cloves in a pestle and mortar then empty into a bowl.
Mix the flour, turmeric, chilli powder, garam masala and salt.
Place the fish fillets into the masala mix until fully coated and set to one side.
In a large deep frying pan, add enough vegetable oil so it’s about 5cm deep to fry the fish.
Heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning it over until it has cooked through and has turned a wonderful yellow in colour. Drain on some kitchen paper. Alternatively you can pan fry the fish until it’s just cooked and crisp on the outside.
Steam the zucchini chunks in the microwave or in a steamer basket on the stove top until the zucchini is translucent and tender. Pour the zucchini into a colander and drain very well.
Add the zucchini and all the other ingredients to the bowl of a food processor (I think it would probably be fine processed in a blender, also) and blend until the desired consistency is reached. I like it fairly smooth.
Serve at room temperature or chilled with sliced vegetables and pretzels.