Friday, January 15, 2010

So simple yet so good!

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I love Donna Hay. She takes basic ingredients and makes something that taste wonderful. So last nights dinner was Garlic Chickpeas with Cumin Fried Fish. It was a perfect weeknight dish.

Garlic chickpeas with cumin fried fish
Off the Shelf
Donna Hay

3 tablespoons olive oil
3 leeks, shredded
1 tablespoon shredded lemon 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.

I see a lamb in our future for this weekend. I am staying off the pork for a while.

11 comments :

  1. Yum! 3 or more cloves of garlic = hooray!

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  2. Garbanzos oh so yummy. Garlic n lemon double good garbanzos, thanks for sharing!

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  3. I love everything in this meal, yum!!!

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  4. This sounds like the perfect weeknight meal. I love the spices you've used.

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  5. Chickpeas are a favorite of mine! This looks delicious!

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  6. I have been so out of FB lately, sorry if I missed anything, but I really don't like the new FB. Do you? I am no expert on mexican food, but this looks irresistible. Yes the kids are so cute and no I don't miss the snow.

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  7. I love everything in this meal, yum!!!

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