PAN-FRIED FISH WITH CHICKPEAS, CIDER AND CREAM
This simple fish recipe is made with white fish fillets suck as pollock, cod or coley. It also works well with chicken breasts or pork chops.
Provided by delicious. magazine
Categories Beef curry recipes
Yield for 4 people
Number Of Ingredients 9
Steps:
- Heat half the olive oil in a frying pan, then gently fry the onion for 5 minutes. Add the garlic and cook for 1 minute. Add the cider and thyme and bubble over a medium heat for 6-8 minutes until reduced by half. Add the chickpeas and cream, then simmer for 2 minutes more. Season to taste, then remove from the heat and stir through the chopped parsley.
- Meanwhile, heat the remaining oil in a non-stick frying pan (see tip). Season the fish, then fry over a medium heat for 4-5 minutes without turning until cooked through.
- To serve, spoon the creamy chickpeas into bowls, top with the fish and garnish with extra parsley.
Nutrition Facts : Calories 474kcals, Fat 22.1g (7.8g saturated), Protein 38.9g, Carbohydrate 25.2g (4.5g sugars), Fiber 8.1g
21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS
Once you learn how to cook chickpeas on the stovetop, you can store them in the fridge for up to 5 days to use in any of my Mediterranean chickpea recipes!
Provided by Suzy Karadsheh
Categories Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
- Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
Nutrition Facts : Calories 138.4 kcal, Carbohydrate 23.1 g, Protein 7.3 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 54.8 mg, Fiber 6.6 g, Sugar 4 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
CHICKPEA FRIES
Chickpea fries are a real French classic. Custardy on the inside with a delicate exterior crunch, they make a delightful snack or side dish. (Note: Allow four to six hours for chickpea mixture to set during cooking process.)
Provided by Michael Anthony
Categories side-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large stockpot, bring water to a boil; add milk, salt, and a few grinds of pepper and allow the heat to come back up to a simmer. Meanwhile, heat a dry skillet over medium heat. When it's warm, add coriander, fennel seeds, and black peppercorns; toast to release the oils and aromatics, shaking the skillet to avoid burning. Place red pepper flakes in a mortar, then add the warmed spices. Use pestle to crush and grind the spices. Add the spice mix to the simmering milk and water; then add butter and 2 tablespoons of olive oil.
- When the milk begins foaming, add the chickpea flour, whisking vigorously to avoid clumping; lower the heat to allow the mixture to cook slowly. As it cooks, it will thicken. Mince a clove of garlic, add it to the mixture, and let it simmer for another 10-12 minutes.
- When the chickpea mixture is thickened and cooked, turn off the heat and pour the mixture into a 9x13-inch rimmed baking sheet lined with parchment paper. Once the mixture is no longer steaming, lay another sheet of parchment on top and chill to set, at least four hours and up to overnight.
- Heat 3 cups olive oil in a medium saucepan over medium-high heat until the temperature reaches 340-350 degrees F. Meanwhile, cut chilled, set chickpea mixture into large "fries." Gently place chickpea fries into the hot oil and cook until brown and crispy-looking on the outside, 1-2 minutes. (Do the first few one at a time, moving the pan on and off the heat, to determine how quickly the fries cook.) Remove the fries with a slotted spoon, set aside on paper towels to drain, and sprinkle with salt.
- Chiffonade the basil leaves. Spread the basil on a plate, top with chickpea fries, sprinkle with additional basil, and serve.
GLUTEN-FREE CHICKPEA FLOUR FISH AND CHIPS
A gluten-free chickpea flour coating makes for crispy fried fish, served with golden potato wedges and a zippy tartar sauce.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Place an empty baking sheet in the oven to heat.
- Cut the potatoes into 1/2-inch wedges. Toss with 2 tablespoons of the oil and season with salt and black pepper. Spread the potatoes evenly on the heated baking sheet, return to the oven and roast until dark golden at the edges and slightly crisp, about 20 minutes.
- Meanwhile, combine the mayonnaise, harissa, cornichons and a squeeze of lemon juice in a small bowl. Cover and refrigerate.
- Whisk together the chickpea flour, cornstarch, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Whisk the eggs with 1/4 cup water in another dish. Cut the fish into 2 by 1-inch planks. Dredge the fish in the chickpea flour mixture, dip in the egg and then dredge again in the flour mixture. Set aside on a baking sheet to rest.
- Heat the remaining 3/4 cup oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the fish in batches and fry until golden brown and cooked through, about 2 minutes per side. Remove to a cooling rack or paper towels to drain. Season with salt and black pepper.
- Serve the fish with the potatoes, tartar sauce and lemon wedges. Garnish with parsley, if desired.
ROAST FISH WITH CHICKPEAS & GINGER
An autumnal warmer of a fish dish from John Torode
Provided by John Torode
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a deep, ovenproof frying pan, tip in the 7-spice and sizzle for a moment. Add the ginger and chilli, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes, season to taste and bring to the boil.
- Season the fish and place on top of the chickpea mix, skin side down. Splash some of the sauce over the fish, then roast for 12 mins, or until the fish flakes when gently pressed. Scatter over the coriander and serve.
Nutrition Facts : Calories 318 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 2.01 milligram of sodium
FISH AND CHICKPEA FRY
I was looking for an alternative Friday Night Lenten Meal when I came up with this recipe. The recipe can be changed for whatever seasonings you are craving - even adding some canned tomatoes is good! My last batch, I added ghost pepper salt to the olive oil for a little kick!
Provided by lizzy482
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in pan over medium heat.
- Toss in all other ingredients, allowing fish to cook through and chickpeas to slightly soften (5-10 min), stirring frequently.
- After ingredients are cooked, turn up heat to medium high and allow chick peas, onions and garlic to slightly toast and fish to crisp a little on the edges. Enjoy!
Nutrition Facts : Calories 440.4, Fat 17, SaturatedFat 2.5, Cholesterol 31.2, Sodium 669.4, Carbohydrate 49.9, Fiber 9.6, Sugar 0.4, Protein 23.4
SOUTH INDIAN FISH CURRY WITH CHICKPEAS
This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties
Provided by Sara Buenfeld
Categories Main course
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
- Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.
Nutrition Facts : Calories 535 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
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