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.
- Cook Time
- Prep Time
- 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
1. Place onions, tomatoes, ginger, garlic, and peppers in a food processor or blender on low speed.
2. 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.
3. 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.