White Fish With Chickpea Ragu

Total Time
22mins
Prep 12 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. 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. 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
  3. 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.
Most Helpful

5 5

Excellent! Even my picky eaters enjoyed this. I used dry beans instead of canned. I decided to add a couple of handfuls of baby spinach leaves before putting the lid on to simmer the fish. I am so glad I did.

5 5

I've made this three times - twice with Blue Gill and once with Walleye, doubled everything but the fish and served over thin whole wheat spaghetti. I double everything because it's delicious with pasta and it provides more sauce. Everyone loved it.

5 5

We loved it made with cod. I didn't have chickpeas, so I used canned navy beans (drained and rinsed). I also added a little white wine to the simmering sauce. Easy prep and delicious results. Thanks for a winner!