Thaw frozen Birds Eye Barramundi fillets following packet directions.
Whisk 1 tablespoon oil, thyme, lemon zest, 1 tablespoon lemon juice and 1 crushed garlic clove in a bowl. Add barramundi and marinate in fridge for 10 minutes.
Meanwhile, heat remaining oil in a frypan over medium heat. Add paprika and remaining garlic and cook for 1 minute or until fragrant. Add Edgell Chickpeas and cook for 1-2 minutes or until warmed through. Remove from heat and stir through yoghurt and parsley. Season to taste and cover with foil to keep warm.
Cook barramundi following the pan cook/BBQ packet directions. Serve with smokey chickpeas and extra yoghurt, if desired. Squeeze over remaining lemon juice.
Garnish with any leftover parsley or thyme.