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
salt
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
salt
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.
