Photo: Gregor Moser
Roast fish with chickpeas & ginger
8 ingredients
10 min + 15 min
Serves 4
openrecipes
An autumnal warmer of a fish dish from John Torode
Estimated Nutrition (whole recipe, rough)
485
Calories
28g
Protein
29g
Fat
28g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp vegetable oil
- 3 tsp Thai 7- spice (we used Schwartz)
- very large knob root ginger (about 100g), peeled and finely chopped or grated
- 1 red chilli , deseeded and finely chopped
- 400g can chickpeas , drained and rinsed
- 400g can chopped tomatoes
- 4 white fish fillets, approx 175g each
- large handful coriander leaves, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes