Indian spiced chickpeas with pan seared fish is a delicious take on an Indian classic recipe. The fish really makes it a full meal, but you can also serve the chickpeas with rice for a vegan main.
Chana Masala
Servings
4 Servings
Ingredients
- 2 onions chopped
- 3 plum tomatoes chopped
- 2 1-inch pieces fresh ginger, peeled and chopped
- 10 garlic cloves chopped
- 2 serrano peppers sliced, with or without seeds
- 5 tablespoons extra-virgin olive oil
- 6 whole bay leaves
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3 teaspoons garam masala
- 1½ teaspoons turmeric
- Kosher salt
- 2 pounds cooked chickpeas or 2 (14-ounce) cans of chickpeas, drained
- Red snapper pan-seared (see note)
- ¼ cup chopped cilantro or mint
Instructions
- Place onions, tomatoes, ginger, garlic, and peppers in a food processor or blender on low speed.
- In a sauce pan heat oil, add bay leaves, and cook until aromatic. Add blended ingredients. Bring to a simmer, then add bay leaves, spices, and chickpeas. Cook for 40 minutes, adding water as needed so it maintains the consistency of nicely stewed chickpeas.
- Serve over seared red snapper, garnished with cilantro or mint.
- Note: For Seared Red Snapper, dust 4 red snapper fillets with 2 tablespoons corn starch, 1 tea- spoon salt, and a pinch of freshly ground black pepper. Heat a non-stick frying pan or cast iron skillet on high. Add 1 tablespoon canola oil. Place fish skin-side down and sear for 3 to 4 minutes. Using a fish spatula, flip fish over and cook 2 to 3 minutes more. Serve immediately.
Thanks for letting us know
My husband really liked this and it is definitely a keeper. However, pan searing the fish does not seem to be necessary, especially with cornstarch. The cornstarch ended up clumping in the sauce. It would work just fine with putting the slices of fish in the sauce at the end of the cooking.