Salmon with chickpea ragu from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger

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Notes about this recipe

  • mharriman on September 22, 2023

    I agree with mreils: way too much liquid. The ragu was more a soup than anything. I had and used half of the required fresh basil. Maybe that’s why the ragu was so bland, but I don’t think so. It needs more seasonings. Our Alaskan coho salmon fillets were superb but that’s due to the quality of the fish rather than the recipe. Not one of our favorite Ellie Krieger recipes- by a long shot. 5/4/24 update: reduced the broth by half and the outcome was much better.

  • mreils on August 02, 2018

    I had way too much liquid. If I make it again, I"d only use 3 cups of broth. Added more garlic and pepper. Still think ragu could have had more seasoning. It was easy to prepare.

  • jaelsne on February 02, 2012

    This was the kind of simple, rustic meal that made me imagine I was at a bistro somewhere near the Mediterannean. I made it just as written. The spicing made the vegetables sing!

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