The Recipes

Tilapia and Chickpea Ragu

Oof.  I was really reaching to figure out what to cook tonight.  I came home tonight thoroughly defeated.  I was about to just open the freezer and dig out the ice cream I've been hiding from myself behind leftover soups and came across a tilapia fillet that was a much better choice.  (Don't grant me sainthood.  I totally snacked on candied pecans while I was waiting for the fish to defrost.  Don't nutritionists say that a handful of nuts is a great way to stave off hunger?)  Thank goodness for pantry staples that helped  me make this healthy and surprisingly tasty dinner.

Tilapia and Chickpea Ragu


- 1 tilapia fillet
- 1/2 lemon, juiced (with a thin slice reserved for plating)
- 1/4 c. chickpeas, drained
- 1/2 shallot, diced
- 1/4 of a 14.5-oz can diced tomatoes, including juice
- 1 clove garlic, minced
- 1/2 Italian chili pepper, chopped
- handful Italian parsley, chopped
- salt
- pepper
- olive oil

In a sauce pan, heat a light layer of olive oil.  Add the shallot, season with salt, and let it cook for 7-8 minutes. Add in the chili pepper and garlic, cook for another minute, then add the chickpeas and tomatoes.  Let the mixture simmer while you make the tilapia.

Season the tilapia with salt and pepper.  Heat some olive oil in a small non-stick skillet.  Add the tilapia, and cook it for approximately 3-4 minutes per side; until the fish is opaque.

Return to the ragu.  Mash some of the chickpeas and tomatoes to break them up.  Add the parsley, and season again with salt and pepper to taste; plate the ragu and top with the fish.  I chose to quickly chop a little bit of greens I had on hand to serve alongside, dressed with balsamic vinegar and olive oil.  Squeeze a lemon over the fish and ragu and enjoy.