Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the chickpeas. Clean, wash and cut cabbage into pieces. Clean, wash and cut leek and fennel into rings or strips.
Rinse the fish, dab dry and place in an oiled dish. Sprinkle with 1 tablespoon of oil, season with salt, chilli and lemon peel. Bake in the oven for about 15 minutes. Steam vegetables in 2 tablespoons of hot oil for about 5 minutes.
Chick peas, 1⁄8 Add l water and lemon juice, bring to the boil. Season with salt and chili. Cut the fish into pieces and arrange on top.