1. Preheat oven to 375°. Place bacon in single layer on rimmed baking pan. Bake 10 to 12 minutes or until bacon is ¾ of the way cooked through. Transfer bacon to paper towel-lined plates to drain.

2. Line separate rimmed baking pan with aluminum foil or parchment paper. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and reaches an internal temperature of 145°.

3. Meanwhile, in large nonstick skillet, melt butter over medium heat. Add garlic and crushed red pepper and cook 2 minutes, stirring occasionally. Add chickpeas, lemon zest, black pepper and allspice, and cook 2 minutes, stirring occasionally. With back of fork, slightly mash chickpeas leaving some whole. Add tomatoes with their juice, chives and thyme, and cook 2 minutes or until heated through, stirring occasionally. Makes about 2½ cups.

4. Serve fish over chickpea mash garnished with lemon wedges and thyme sprigs, if desired.

• 13 g Fat
• 6 g Saturated Fat
• 149 mg Cholesterol
• 1227 mg Sodium
• 29 g Carbohydrates
• 6 g Fiber
• 47 g Protein