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Salmon With Chickpea Ragu

Sunday, 28 September 2014 00:00  by Emily S.

When discussing “brain food” salmon is destined to come up in conversation. Salmon is rich in nutrients such as fatty acids and iodine that have been shown to improve mental health by alleviating depression and stabilizing moods. Mix in some buttery chickpeas for a complete dinner that promotes total health!


  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 1 large carrot, peeled and diced
  • 1 large zucchini, diced
  • 2 clove garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 15.5-ounce can chickpeas (preferably low-sodium) drained and rinsed
  • 1 cup basil leaves, sliced into ribbons, plus more for garnish
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 6-ounch skinless salmon fillets


  1. Heat the oil in a large skillet over medium-high heat, add the onion and cook until soft and translucent (about 3 minutes).
  2. Add the carrot, zucchini and garlic and cook, stirring until the carrots are firm-tender (4-5 minutes).
  3. Add the tomato paste stirring to incorporate completely.
  4. Add the chicken broth and chickpeas and bring to a boil.
  5. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.
  6. Remove the skillet from the heat, add 1 cup of basil and ¼ teaspoon each of salt and pepper and stir to incorporate.
  7. Cover to keep warm while you cook the salmon.
  8. Preheat the broiler.
  9. Season the salmon with the remaining ¼ teaspoon each of salt and pepper.
  10. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.
  11. To serve, spoon 1 ½ cup of the chickpea ragu into a shallow bowl or rimmed plate.
  12. Top with a fillet of salmon and garnish with ribbons of basil.

Source: So Easy by Ellie Krieger

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