Salmon & Caponata Chickpeas
Perfectly cooked salmon and tangy caponata-inspired chickpeas.
Ingredients · Servings 2
- 1 Red Onion
- 2Stick Celery
- 1 Aubergine
- 2tbsp Olive Oil
- 15g Pitted Green Olive
- 50g Fresh Basil
- 3tbsp Tomato Purée
- 240g Drained Cooked Chickpeas
- Reserved Chickpea Liquid
- 2tbsp Sultana
- 2tbsp Red Wine Vinegar
- 2 Skinless Salmon Fillet
Method · 40 min
- Finely chop the onion and celery and cut the aubergine into bite-sized chunks.
- Heat the olive oil in a deep frying pan over a medium heat. Add the veg along with a pinch of salt. Cook, stirring occasionally, for 10 mins until softened.
- Meanwhile, slice the olives, pick the basil leaves and finely slice the stalks.
- Add the basil stalks and tomato purée to the pan. Give everything a good stir and cook for 1 min, then tip in the chickpeas along with their liquid. Add the olives and sultanas. Give everything a good stir, simmer away for 5 mins then stir through most of the basil leaves and season with salt, pepper and vinegar to taste.
- Season the salmon fillets. Place the fish on top of the chickpeas and cover the pan with a lid (if you don’t have a lid that fits, you can use a large baking tray). Cook for 8-10 mins until the fish is cooked through – it should flake into large chunks. Scatter over the remaining basil and drizzle with a little extra olive oil, to serve.
