Easy weeknight dinner. I'm a fan of chickpeas cooked with seafood, to take on a seafood flavor that compliments their gentle texture. Simmering canned sardines and canned chickpeas in white wine allows the flavors to meld. This recipe eschews spices to allow the focus to rest on the combination of fragrant coconut oil, oily fish, and nutty walnut or olive oil. —Laura Stearns
can of sardines in olive oil
unrefined coconut oil
yellow baby potatoes
yellow or orange bell pepper, sliced
salt or bouillon powder
finishing oil, such as walnut or olive oil
can chickpeas, or precooked chickpeas
In This Recipe
Remove leaves from cauliflower stalk, wash and peel stalk, slice at an angle into thin ovals, chop once into half ovals.
Scrub baby potatoes, remove eyes, chop each in half, slice into thin chips.
Heat coconut oil in pan and add sliced cauliflower and potatoes.
Open can of chickpeas, drain, and rinse. Or use precooked chickpeas. Add to pan.
Open can of sardines and add entire contents (including olive oil) to pan.
Add white wine. Add 1/4 cup water.
Add salt or bouillon powder to taste.
Allow to simmer until mostly satisfied.
Add sliced yellow or orange bell peppers and simmer more until slightly softened.
Toss with finishing oil and serve, laying sardines atop vegetables.