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.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 2  garlic cloves, finely chopped
•  salt and pepper, Kosher, to taste
• 1⁄2 teaspoon paprika (preferably smoked)
• 1 (15 ounce) can chickpeas, rinsed
• 1 (14 1/2ounce) can diced tomatoes
• 1 1⁄4 lbs halibut fillets (1 in. thick) or 1 1⁄4 lbs cod (1 in. thick)
• 1⁄2 cup fresh flat-leaf parsley, chopped

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.