Lunch · Spanish · 15 min
Smoky Spanish Garbanzo Beans with Pan-Seared Sardines and Charred Peppers
- Calories
- 190
- Protein
- 6g
- Carbs
- 21g
- Fat
- 8g
Ingredients
- 43 g sardine
- 80 g canned chickpeas
- 30 g red bell pepper
- 0.25 tsp smoked paprika
- 1 g garlic
- 1.2 tsp extra virgin olive oil
- 0.5 tsp sherry vinegar
- 0.25 tsp sea salt
- 0.5 tbsp fresh parsley
Method
- 01Rinse and drain canned chickpeas, then pat completely dry with paper towels.
- 02Toss the red bell pepper pieces with 0.5 tsp olive oil, smoked paprika, and a pinch of sea salt. Spread onto a small baking sheet and broil on high for 3 to 5 minutes until softened and slightly charred.
- 03Pat fresh sardines dry with paper towels and season both sides with a pinch of sea salt.
- 04Heat 0.7 tsp olive oil in a non-stick skillet over medium-high heat. Place sardines skin-side down and sear for 2 to 3 minutes until skin is golden brown and crispy. Flip carefully and cook 1 to 2 minutes until opaque throughout and flesh flakes easily with a fork (internal temperature 145°F/63°C).
- 05In a bowl, toss the warm chickpeas, charred red peppers, minced garlic, sherry vinegar, and remaining sea salt together so residual heat melds flavors.
- 06Spoon chickpea and pepper mixture into a shallow bowl, top with pan-seared sardines, and garnish with chopped fresh parsley.
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