Chickpea Stew with Goat Cheese and Salmon

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!

Ingredients:

• 1 (14 oz) can chickpeas
• 1 (14 oz) can chopped tomatoes + juices
• 1 cup vegetable or chicken broth
• 1/2 small yellow onion
• 6 garlic cloves
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano
• 1/2 tsp dried dill weed
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 lemon, juiced + 1/2 lemon, thinly sliced
• 4 oz baby spinach
• 3 oz goat cheese
• 10-14 oz of salmon or 2 filets
• 1/2 cup jasmine, basmati, or other favorite rice

Directions:

1. 🔪Veg Prep (can be done up to 3 days ahead)
1. Drain and rinse the chickpeas.
2. Slice the onion into half moons.
3. Mince the garlic.
2. Salmon and Rice
1. Set oven to 250 degrees.
2. Place salmon on a lined sheet pan on top of sliced lemons (to prevent sticking and add some flavor).
3. Season salmon with salt and pepper + any other preferred seasoning.
4. Slow roast for 20-30 minutes or until the salmon reaches 145 degrees in the thickest part.
5. Meanwhile, cook the rice according to the package instructions.
3. Chickpea Stew
1. While the salmon and rice cook start the stew.
2. In a medium to large pot or high sided pan over medium-high heat, add oil.
3. Add sliced onion and let it cook down for about 5-7 minutes, or until softened.
4. Add garlic and saute for 1 minute.
5. Add chickpeas, tomatoes, broth, and all spices.
6. Mix to combine and let simmer for 10-15 minutes, stirring occasionally, until the stew has started to thicken.
7. Add spinach and lemon, stir to combine and cook down the spinach for about 1 minute.
8. Taste and season with additional salt and pepper to taste.
4. Serve
1. Serve chickpea stew over rice, top with pulled pieces of goat cheese, and lay cooked salmon over everything.