Sea bass over spiced chickpeas with confit cherry tomatoes and Moroccan pesto from Fress: Bold Flavors from a Jewish Kitchen (page 110) by Emma Spitzer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight.

  • kari500 on August 04, 2018

    Delicious and really easy (especially with canned chickpeas). Lots of flavors going on here. I halved the amount of preserved lemon (which can be too strong for me), and thought it was perfect chermoula.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.