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.
Steps
1.
Heat the oil in a large skillet over medium heat.
Add the onion , garlic , and 14 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 14 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.
Ingredients
olive oil, onion, garlic cloves, salt and pepper, paprika, chickpeas, diced tomatoes, halibut fillets, fresh flat-leaf parsley