Mediterranean Chickpea Cream with Monkfish

To make this healthy and tasty dish we drew inspiration from the Diet Mediterranean guidelines, combining legumes, fish and herbs.

We easily found monkfish in Copenhagen, but the dish can be equally tasty by using manta fish.

Mediterranean Chickpea Cream with Monkfish

INGREDIENTS for 4 servings:

  • 400 g canned chickpeas or 300 g dry
  • 500 g monkfish, clean and sliced around 2 cm thick
  • rosemary, basil, sage
  • extra vergine olive oil
  • 1 carrot, 1 medium white onion, 1 celery stick, finely cut
  • salt and fresh grounded pepper, to taste


  • If you decide to use the dry chickpeas, soak them in plenty of warm water for 12 hours. Drain and put them in a pan, pour some cold water till the chickpeas are totally covered. Bring to a boil, cover with lid and let it cook until soft (around 50 min)  over low heat. All along the process, check if the chickpeas are covered by water. If needed, add 1 ladle of hot water.
  • If you decide to use the canned chickpeas drain them and start from here.
  • Put a medium pan on medium heat, pour 3-4 tablespoons of oil and after 2-3 minutes add the vegetables mince (carrot, onion and celery). Sauté while stirring with a wooden spoon for about 10 minutes, until soft. Then add the chickpeas and let cook, pouring 2-3 ladles of hot water ( if you’ve boiled the chickpeas, we suggest to use the cooking water).
  • Preheat the oven to 180°. Wet and squeeze a parchment paper sheet then line a baking pan with it. Place the fish onto the baking pan. Drizzle with oil, and season with sage, rosemary,  basil, salt and pepper. Wrap all together very well and let cook in the oven for around 15 minutes.
  • Meanwhile, add some basil leaves to the chickpeas and blend them with an immersion-blender until creamy.
  • When the fish is ready, carefully open the parchment paper. Place the fish onto a plate and, to give an extra taste, mix the resulting liquid with the chickpeas cream.
  • Serve in a small bowl, pouring 2 ladle of chickpeas cream and the monkfish cut in small pieces. Finish with oil, pepper and basil leaves.

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