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Salmon with Chickpea Ragu

Salmon with Chickpea Ragu
Photo by Alexandra Grablewski, food styling by Mariana Velasquez, and prop styling by Lynda White


I’m all in on #teamchickpea. Who’s with me? It’s a bean that’s happily eaten mashed or whole, hot or cold, and it is at home around the world, in the Americas, the Mediterranean, or the Middle East. Here it finds itself in a flavorful herbed vegetable stew as a satisfying bed for a buttery salmon fillet. This salmon with chickpea ragu dish is a perfect weeknight dinner.


Salmon with Chickpea Ragu



1 tablespoon olive oil
1 small onion, chopped
1 large carrot, peeled and diced
1 large zucchini, diced
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups low-sodium chicken broth
One 15.5-ounce can chickpeas (preferably low-sodium), drained and rinsed
1 cup basil leaves, sliced into ribbons, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Four 6-ounce skinless salmon fillets



Heat the oil in a large skillet over medium-high heat, add the onion and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.

Remove the skillet from the heat, add 1 cup of the basil and 1/4 teaspoon each of salt and pepper and stir to incorporate. Cover to keep warm while you cook the salmon.

Preheat the broiler. Season the salmon with the remaining 1/4 teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once. To serve, spoon 1-1/2 cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with ribbons of basil.

Makes 4 servings
Serving size: 1-1/2 cups chickpea ragu and 1 salmon fillet

Per Serving:
Calories 460; Total Fat 17 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 5 g); Protein 46 g; Carb 30 g; Fiber 6 g; Cholesterol 95 mg; Sodium 550 mg

Excellent Source of: Copper, Fiber, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K

Good Source of: Calcium, Folate, Manganese, Zinc

Copyright 2016 Ellie Krieger All rights reserved

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