WHITE FISH WITH CHICKPEA RAGU
I found this recipe in a Woman's Day magazine, and it's delish! This healthier version of ragu is as delicious as it is versatile: Pair it with chicken, pork, beef or even eggs-simply make a small well in the ragu and crack the egg(s) into it, cooking until desired doneness, about 3 to 4 minutes for a runny yolk.
Provided by jcstanley76
Categories Whitefish
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
- 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
- 3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
Nutrition Facts : Calories 349.1, Fat 7.2, SaturatedFat 1.1, Cholesterol 85.1, Sodium 445.2, Carbohydrate 31.7, Fiber 6.8, Sugar 4, Protein 38.8
CHICKEN WITH CHICKPEA AND TOMATO RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
- Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
- Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.
CHICKPEA PASTA WITH MOROCCAN BEEF RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef, garlic, onion and bell pepper and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and the vegetables begin to brown, 8 to 10 minutes. Stir in the raisins, tomato paste, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper; cook until the oil turns red, about 1 minute.
- Add the pasta to the skillet, reduce the heat to medium and cook, stirring, until coated, 1 to 2 minutes. Stir in 1/2 cup of the reserved cooking water; add more cooking water as needed to loosen. Season with salt and pepper and stir in the cilantro and mint. Divide the pasta among bowls.
Nutrition Facts : Calories 640, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 81 milligrams, Sodium 450 milligrams, Carbohydrate 48 grams, Fiber 11 grams, Protein 35 grams, Sugar 15 grams
VEGETABLE AND CHICKPEA RAGOUT
Provided by Wendy Giman
Categories Onion Pasta Tomato Vegetarian Dinner Basil Artichoke Broccoli Chickpea Bell Pepper Healthy Simmer Self Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
- Quick tip:
- While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
- To reheat:
- Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.
BRAISED COD WITH CHICKPEAS
Provided by Susan Friedland
Categories Appetizer Braise High Fiber Dinner Cod Chickpea Fall Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 5 as a main course, 8 as a first course
Number Of Ingredients 10
Steps:
- If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
- Preheat the oven to 400 degrees.
- Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
- Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.
WHITE FISH WITH SPICY BEANS AND CHORIZO
Mop up the juices of this low-fat supper dish with crusty bread
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
- Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.
Nutrition Facts : Calories 304 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Protein 36 grams protein, Sodium 1.23 milligram of sodium
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
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