Thursday, May 17, 2007

Garlic chickpeas with cumin fried fish

Garlic chickpeas with cumin fried fish

This dish reminds of my dear friend Valentina – she is crazy for chickpeas and I’m sure she’d love this.


There’s not much left to say about Donna Hay’s recipes – they look good, taste fantastic and are not over the top complicated to put together. Her success is totally deserved – she’s the real deal, in my humble opinion.

What a delicious way to have chickpeas – they were the perfect side for the fish, which was unbelievably easy to prepare and full of flavor, even though I didn’t use the chilli.

This is my contribution to this week’s Weekend Herb Blogging – I keep forgetting to mention that it was created by the lovely Kalyn - this time hosted by Rinku from Cooking in Westchester.

Garlic chickpeas with cumin fried fish
adapted from Off The Shelf: Cooking From the Pantry

3 tablespoons olive oil
3 leeks, shredded
1 tablespoon shredded lemon zest – I used lime zest
3 cloves garlic, sliced
2x 400g cans chickpeas, drained and rinsed
¼ cup chopped flat-leaf parsley
freshly ground black pepper

Cumin fried fish:
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon ground cumin
1 small red chilli, seeded and chopped – I didn’t have any at home
4 x 200g firm white-fleshed fish, cut into pieces

Heat a frying pan over medium heat. Cook the oil, leeks and lemon zest, stirring occasionally for 8 minutes or until the leeks are golden and a little crisp. Add the garlic and cook for 1 minute. Add the chickpeas and cook for 5 minutes or until heated through. Stir through the parsley and salt.

To cook the fish, heat a frying pan over medium heat. Add the butter, olive oil, cumin and chilli and cook for 3 minutes. Add the fish to the pan and cook for 2-3 minutes on each side or until just cooked through.

Place the chickpeas on serving plates, place the fish on the side and serve with a lime wedge.

Serves 4.


Anonymous said...

Yum--I'm with your friend Valentina--I love chickpeas too. And these look especially tasty, with the lemon zest, garlic, and leeks. The fish looks great, too.

Gattina Cheung said...

Cumin is one of my favorite spice, and flat-leaf parsley is my favorite herb... your entry just carries all my favorites!!! *big hug*

Anonymous said...

Patricia--I am SO making this meal this weekend! The chickpeas and the fish both sound amazing. And even better, they don't sound complicated. I promise to give you credit when praise is heaped upon me.

Nora B. said...

I like chickpeas but I always have it in a salad or in curry. This combination sounds good. This fish recipe reminds me of one that my mom makes. But she also uses tumeric.

Anonymous said...

Wooo...garlic smells very garlicky to me :D, and the cumin fried fish. I know this is goin' to be a darn good aromatic dish!

Anh said...

Pat, don't you love our Australian chef/food writers? *wink*. I like Donna Hay and other Aussie famous foodies. Really love their approach to food!

Your fish and chickpeas are beautiful! and the lime & rosemarry chicken was very good. I loved it! :D

Kalyn Denny said...

I think I should try something from Donna Hay. This sounds just delicious. Love all these flavors.

MyKitchenInHalfCups said...

Garlic, chick peas and together! Can't be beat! Then you put in fish! That's got to be a winner and healthy as well. I've been a fan of chick peas for a very long time now.

sher said...

Marvelous! I love the combination of fish and chickpeas. They are perfect together.

Anonymous said...

Love chickpeas too! :) Everything in this dish just call out to me...all the flavors. Even the fact that it's from Donna Hay ;) Can't wait to try this!

Jen said...

Ohh I absolutely love chickpeas. I am constantly looking for new recipes that include them. Thanks!

Lydia (The Perfect Pantry) said...

Canned chickpeas are one of the great convenience foods of the world. I never remember to soak the dry ones ahead of time, so there is always at least one can of chickpeas in my pantry.

Stella said...

Hmm, cumin fried fish sounds so tempting. And I love your recipes for they're simple but all the more flavourful & tasty.
I wish I lived nearby you!!

Amanda at Little Foodies said...

This sounds really simple but fresh and delicious. It was my first visit and I loved your other recipes too. Amanda

Warda said...

Cumin and chickpeas???? My favorite combination. I just made yesterday a chickpea soup with lamb.

Anonymous said...

It looks great and probably tastes wonderful!!!! Can I have a taste? Never had chickpeas this way!
Have a great weekend!

Patricia Scarpin said...

Hi, Sarah!! Thank you for visiting my blog! I love leeks and I think they paired well with the chickpeas.

Gattina, I like cumin a lot, too!

Terry, I'd love to hear your opinion about it, my friend. And you're right - they're not complicated, not at all.

Nora, I'll keep that suggestion in mind. :)

Tigerfish, thank you, sweetie!

Anh, Aussies rock! :)
I've been meaning to buy one of Bill's books too.
I'm so glad to know that you liked the chicken, dear!! Thanks for telling me!

Kalyn, I think you can use some of her recipes and adjust them to South Beach. She adds an Asian touch to some of her food, I don't know if you like that.

Tanna, I think it has many good flavors and healthy tones, too. My mom used to say (when I was little) that fish makes you smart. ;)

Sher, thank you, dear!

Joey, I know you're a big Donna fan - like me! ;)
Good to have you back, sweetie!

Jenjen, I hope you like it! Thank you!

Lydia, for this dish I cooked my own chickpeas, but I forgot to soak them so I had to use a pressure cooker. :)

Valentina, I try to vary because if it were up to my husband's food all you'd see was beef, beef, beef. :)
Thank you, sweetie! I appreciate your kind words!
I'd love to have a neighbor like you, you bet!

Hello, Amanda! Thank you for your visit and for the lovely comment! I hope you visit me again!

Rose, that soup sounds delicious - I heard this morning that next week is gonna be a very cold week. That soup would be the perfect dinner!

Verena, help yourself, sweetie! Have a great weekend, too!

Amanda at Little Foodies said...

I will! I just did infact. Thank you for your lovely comments on my blog and I will be back again I'm sure of it. Amanda

Toni said...

OK, girl, you've got my attention here. I adore chickpeas, and fish is a staple for me. I'm also a chili fan, so I'm going to make this one with the chili. This looks so easy and soooo very, very good!!!

Anh said...

Pat, I like Bill Granger, too. His best book, in my opinion, is the first release - Sydney Food. I have cooked quite a bit from it and really like the results.

Kelly-Jane said...

Mmm, that is a delicious pairing, looks yummy too! I'm always looking for new ways with chick peas, must dig this book out again.

Lis said...

Oh my.. the chickpeas with the leek, garlic and lemon sounds AMAZING! And that fish?? *swoon*

This will be made by me.. oh yessss it will. =)


Freya said...

I adore chickpeas and would eat this dish without the fish! But I bet it's just perfect with it!

Mallow said...

I definitely plan on trying this combo - it would never occur to me to put chickpeas and fish together, but it looks great!

Kajal@aapplemint said...

hey i'm crazy for chickpeas too...but one thing u may not know about it is that if u over indulge then u'll be farting your way to the high skies...hahaha...not thats not very lady like...but i had to tell you this !

Truffle said...

Sounds like a beautiful combination and gorgeous photo!

Patricia Scarpin said...

Amanda, I'm glad you did! Thank you! You have a wonderful blog!

Toni, I know you love chilli - I want to make this dish again with chilli. It's easy, you're right, sweetie!

Anh, thank you for the hint - I really respect your opinion and this will be very helpful!

Kelly-Jane, I really like that book. :)

Lis, I hope you like it, my dear!

Freya, they were great together!

Mallow, thank you for stopping by! I really appreciate it.
It's pretty simple but the result is great!

Kate, I had a huge laugh with your comment! Good to know that, tks for telling me! :D

Truffle, thank you! You're too kind. :)

Nazca said...

It's not four cheese pizza but... it does have a nice light feel to it... you make it sound nice and simple too, I'll definitely try it sometime :-)

Kirsten said...

Oh perfection! So delicious and simple. This one I'll be trying!

Anonymous said...

Patricia--I finally got around to making this tonight. A big hit with everyone! I also didn't have a chili pepper, so I added about a half teaspoon of cayenne pepper that gave it just a bit of heat. I served a fruit salad of mango, strawberries and banana as a side. It played wonderfully with the intense flavors of the two starring dishes. Thanks for the great recipes!

Unknown said...

Hi There,

Due to the fact I expected carb-limited guests, I substituted Shirataki (the kind made with some tofu) that had been rinsed and then boiled for a minute or two for the garbanzo beans. Delish. And happy guests.

I don't usually use cumin except in a few indian recipes I have. This was a nice way to prepare fish. I used scrod as it was on-sale, however I think the dish deserved sablefish (or the 2x times the price marked up "black cod" which is sablefish just more expensive).

PS: Cut the Shiratki noodles with kitchen shears a couple times to facilitate mixing. They are long and rubbery, cutting them makes the dish meld better.

PPS: I didn't have the vaguely described "chili pepper," so I used a couple shakes of dried red pepper flakes (with seeds.)

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