Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Chickpea Soup with Seared Monkfish and Thyme
Ingredients
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 rosemary sprig
- 1 sage sprig
- 1/2 cup finely chopped pancetta (2 ounces)
- 1/2 pound dried chickpeas, soaked overnight and drained
- 1/2 cup dry white wine
- 5 cups fish stock, water or 2 1/2 cups of bottled clam juice diluted with 2 1/2 cups of water
- 2 canned Italian plum tomatoes, finely chopped
- Salt and freshly ground pepper
- 1 pound trimmed monkfish fillet, cut into 1/3-inch medallions
- 1 teaspoon thyme leaves
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