Recipe courtesy of Laura Calder

Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 servings
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For the chickpeas: 

1 cup or 14-ounces dried chickpeas (garbanzo beans)

1 onion, quartered

1 bay leaf

3 tablespoons olive oil

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/2 cup pitted green olives

Handful chopped fresh parsley leaves

Zest and juice of 1 lemon

Extra-virgin olive oil, for drizzling

For the carrots:

8 slender carrots, with tops

Olive oil, for drizzling

2 teaspoons cumin seed, lightly crushed

Kosher salt and freshly ground black pepper

For the halibut:

1/2 cup or 1 stick unsalted butter

1 lemon, halved

2 tablespoons olive oil

4 (4-ounce) halibut fillets

Kosher salt and freshly ground black pepper


  1. For the chickpeas: Soak the chickpeas in a bowl of cold water overnight. Drain and rinse, then put in a pot with the onion and bay leaf. Cover the beans, just with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes. Drain the beans, discarding the onion and bay leaf.
  2. Heat the oil in a saute pan, and gently fry the garlic, 30 seconds. Add the chickpeas, salt, and pepper, to taste, to heat through. Crush a bit, here and there, with a potato masher, leaving some chickpeas whole. Remove from the heat, and stir in the olives, parsley, and lemon zest. Add lemon juice, to taste. Drizzle with extra-virgin olive oil, and serve as a base for the fish or chicken.
  3. For the carrots: Preheat the oven to 400 degrees F.
  4. Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, and salt and pepper, to taste. Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged.
  5. For the halibut: Melt the butter in a saucepan, and cook until lightly brown and foaming. Add a squeeze of lemon juice, and set aside.
  6. Heat the oil in a frying pan. Season the fish with salt, and pepper on both sides, place the fish in the hot pan, and fry 4 minutes. Flip, and cover to finish, 4 to 6 minutes. Serve the fish with some brown butter dribbled over.
  7. For plating: Spoon a small pile of the crushed chickpeas and olives on the plate. Add the fish to the plate and top with the roasted carrots.

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