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