This dish encapsulates the transition from summer to fall. It’s that perfect light-jacket weather in a dish – earthy chickpea puree and lightened chorizo topped with some slammin’ sole.
You’d think the garlicky sole is the star of this dish, but it’s really only the backup singer for the creamy chickpea puree.
In fact, the fish serves as a very fancy garnish, adding just the right amount of acidity to break up the richness of the puree and the fattiness of the soy chorizo.
Soy may not be your thing for a variety of reasons; however, some soy products these days are pretty amazing. Don’t snuff the soy!
You can certainly use traditional chorizo here but I’m just trying to keep that summer body a lil’ longer. Yah feel me?
You may be surprised by the depth of flavor and the amount of fat that renders. I certainly was. It’s still a sausage of sorts, just lightened slightly.
I marinated the fish in some leftover scallion mojo sauce which was so, SO good. Can we have a moment…scallion and fish are really meant to be.
Moment over, I pan-seared these delicate fillets in a little butter and the remaining fat (aka liquid gold). Garlic, scallions, butter, chorizo seasoning… enough said.
The chickpeas though are ridiculous. I sped up a normally very long process by using organic canned chickpeas but this would be even better with reconstituted beans.
Simmering them in garlic, red onion, warming spices, cilantro, wine, and a little chicken broth checked off all the flavor points.
And while you can serve the chickpeas au naturel, there’s something about a porridge-y consistency that evokes colder months.
Mash them by hand or pulse them a couple of times in your blender, just make sure to add the chickpea liquid a little at a time so you can control the thickness of the puree.
Here’s to living your best food life. Enjoy mi gente!
- • 2 large sole filets
- • 3 tablespoons of my garlic scallion mojo
- • 2 tablespoons unsalted butter
- • 1 – 15.5 oz. can of chickpeas, rinsed & drained
- • 3 cloves garlic, chopped
- • 1 red onion, sliced
- • ½ teaspoon ground cumin
- • ½ teaspoon granulated garlic
- • ½ teaspoon paprika
- • ¼ cup dry white wine
- • ¼ cup fresh cilantro
- • ½ cup low-sodium chicken broth
- • 3 soy chorizo links
- • Extra virgin olive oil
- • Salt & pepper
- Marinate the fish in the garlic scallion mojo and set aside.
- In a large frying pan, sauté your onions and garlic in extra virgin olive oil until soft.
- Add the cumin, granulated garlic, paprika, and salt. Cook for 1 min.
- Pour in the beans, white wine, broth, and cilantro. Let it simmer for 5-7 minutes.
- Reserve the extra liquid before transferring the beans into a blender. Add the liquid in stages until your desired consistency. Check for seasoning.
- Over medium heat, sear your soy chorizo in olive oil. Cook for 5 minutes and set aside.
- Add some butter into the remaining chorizo oil in the pan. Over medium-high heat, sauté the sole on both sides, about 2-3 minutes per side.
- Spoon the puree on your plate, crumble over the soy chorizo sausage, and top with your filet of sole. Enjoy!