My seventy-fifth recipe with the Wednesday with Donna Hay group is Garlic Chickpeas with Cumin-Fried Fish, was chosen by me, and is found in Donna Hay's cookbook Off the Shelf: Cooking From the Pantry, on page 80. (I also found it online here.)
The ingredient list for the chickpeas recipe: olive oil, leeks, lemon zest, garlic, chickpeas, and parsley. The ingredient list for the fish recipe: butter, olive oil, cumin, red chili, and firm white fleshed fish.
Both recipes come together quickly, making them ideal for a weeknight when time is always a little short. The chickpeas were full of flavor with the onion, garlic, and that lemony tang, a great accompaniment for the fish. The fish is moist and flavorful with the kick of the cumin (a substantial amount) and the red chili, no boring fish dish here. She suggested serving it with a lime wedge but all I had was lemon, so I can say that lemon works nicely, giving it a fresh clean flavor and cooling off the spiciness of those chilis a bit. Definitely would make and eat this one again.
Wonder what the others thought?
Gaye's post is here. Chaya's post is here. Next is Margaret's choice, Chicken and Roasted Pepper Pasta, found online here. Join us and leave a link to your post, no commitment required.