Spanish Salmon & Chickpeas | A Simple & Heart-Warming One-Pan Recipe

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are less expensive and can be prepared in bulk.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly cooking oil.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

After heating the olive oil for 2 minutes, add 10 raw blanched almonds and 3 cloves of garlic; mix continuously to avoid browning.

After about 3 minutes, when the almonds and garlic are lightly golden, remove them from the pan and transfer to a mortar.

In the same pan, add half of a diced onion and half of a finely chopped red and green bell pepper; mix occasionally for about 5 minutes until the onion is translucent.

Add 1/2 teaspoon of sweet smoked Spanish paprika and mix to coat the vegetables evenly.

Add 1/2 cup of tomato sauce and simmer for a couple of minutes.

In the mortar with the fried almonds and garlic, add 1/4 teaspoon of saffron threads, 2 tablespoons of finely chopped parsley, and a pinch of sea salt; pound into a paste.

After the tomato sauce has thickened for about 4 minutes, add 1 cup of cooked chickpeas (rinsed) and season with sea salt and black pepper; mix gently.

Add 3/4 cup of vegetable broth and the almond-garlic mixture; mix to combine.

Cut the 380 grams salmon fillet into 1-inch squares and season with sea salt and black pepper.

After simmering the chickpeas and vegetables for about 10 minutes, add the salmon pieces and mix them in; cover with a lid and simmer for another 4-5 minutes until the salmon is cooked through.

Remove the lid and check that the salmon is cooked; remove from heat and sprinkle with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens