White Fish With Chickpea Ragu

White Fish With Chickpea Ragu created by SonnyHavens

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:
22mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@jcstanley76
Contributor
@jcstanley76
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Suzanne R.
    Fabulous base, made better with some sherry splashed in with onions and garlic; cooked al dente orecchiette added half way thru the simmer; fresh garden tomatoes instead of canned; a couple handfuls of fresh torn spinach; thinly-sliced lemon and a pad of butter on top of each piece of halibut as it poached/steamed (I used 4 fillets, around 1.75 lbs total), and all of it done in a roomy wok. Oh, and some sumac and turmeric added to the spice bill. Omg, sooooo good.
  2. Taya A.
    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.
  3. SonnyHavens
    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.
  4. SonnyHavens
    White Fish With Chickpea Ragu Created by SonnyHavens
  5. vrvrvr
    White Fish With Chickpea Ragu Created by vrvrvr
Advertisement

Find More Recipes