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Ginger Fish with Chickpeas

2013 March 9
by admin

If I could have anything for dinner right now it might just be this.  What a day I’ve had!  It started with a 3:30am wake up call from the cat, then a 14.5 mile run with my running buddies, then a sprinting session where I chased after my miniature horse who did NOT like being in his new harness.

By noon we were calling the vet to come out and look at one of our other horses who ended up having a surgical procedure right then and there for a massive laceration to his nose.



I’m tired.  This fish tastes like it belongs in a restaurant but is easier to whip up than it is to drive into town for dinner.  The original recipe doesn’t call for greens, but it made it a one pot meal to me, so I liked the addition.  The tomato broth is gingery and spicy while the chickpeas are carb-y and filling.

If only the Omnivore didn’t despise fish – I could make this a little more often!



  • Angie Frazzini Gazdziak

    This looks awesome. I love that you added kale. It’s one of my favorite vegetables.

  • Kate

    I don’t know about taste, but this certainly looks like it belongs in a restaurant.

  • Laura

    This sounds and looks absolutely fantastic. Love everything about it!

  • Eileen

    This sounds so amazing–clearly it’s one of those dishes that is more than the sum of its parts! Love the idea of a one-dish fish extravaganza!

  • Bridget

    This has so many ingredients that I love! Especially garam masala, which a friend just sent me a big bag of yesterday, so I can’t want to make this.

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