It might not be so in certain locales; however, the calendar is saying that’s springtime. In my neck of the woods, there’s no denying. The temperature on the outskirts are already several degrees up and at interval, there is that cool balance of breeze. For heaven’s sake, even my orchid is acknowledging the changing of the ‘baton’. It has bloomed!
So, in honor of spring, I’ve decided (well, my palate and I) to go on the lighter side of things. After all, I’ll be wearing a little less during these warm months; therefore, it’s imperative that I start making wiser choices.
As a result, I decided to make use of a stock pantry item, chickpeas (garbanzo). In a small stockpot, I softened a chopped onions along with garlic. To that I added fresh coconut milk along with chicken broth. I made sure to season with salt and pepper to taste along with a pinch of curry powder. All ingredients were simmered on low to medium heat. Then, drained chickpeas were added.
When most of the liquid was evaporated, chickpeas were cooled and placed in standing blender. These were brought to a pureed finish dish. On this delicious bed of protein/fiber packed dish I added a couple of pieces of pan-seared tarragon flounder.
Fish was seasoned with salt and pepper to taste. Then, fish pieces were lightly coated on one side with bread crumbs and seared in olive oil, butter, lemon and tarragon herb.
Flounder pieces were topped with caramelized onions with a generous drizzle of balsamic vinegar. To my dish I also added some garlic/butter spears of asparagus after they were quickly blanched.
To finish the dish, a few whole chickpeas were tossed on top. All ingredients, spices and herb complimented the dish in a huge way. Moreover, I was satiated for hours. Hurray, for spring!