Recipe for Sea Bream Tartare and Chickpea Duo

Thanks to the new format of natural chickpeas in a pouch, they no longer need to be soaked and save 1.5 hours of cooking time! Take 130 g of chickpeas from the pouch, mix them with 2 tablespoons of oil, a teaspoon of smoked paprika or sweet chili powder, and a pinch of turmeric.

Spread on a baking sheet and grill for about 30 minutes, stirring regularly. Let cool to achieve more crunchiness. Season with salt and pepper and set aside at room temperature. Rinse the other chickpeas under cold water, season with salt and pepper, and set aside in the refrigerator.

In the meantime, prepare the marinade. Wash and zest a lime and an orange. Squeeze all the limes and the zested orange. Segment the remaining orange by peeling the whole fruit without the skin. Slide the blade of a knife between the membranes to retrieve the juiciest parts and cut them into quarters. Finely slice the half red onion.

Gather all the ingredients in a large dish: the juices, the zests, the segments, the crushed garlic and ginger, the chopped chili, half of the finely chopped fresh herbs (reserve the rest for decoration), the pomegranate seeds, and 2 tablespoons of olive oil. Season well with salt and pepper.

One hour before serving, add the fish cut into roughly one-centimeter cubes to this sauce. Mix and refrigerate. Be careful here, the acidity cooks the fish, so it’s important not to exceed 2 hours of marinating.

For plating, mix the marinated fish and the cold chickpea sauce. Gently combine and adjust the seasoning. Place the mixture in the center of the serving plates, using a pastry ring if needed. Distribute the crispy chickpeas on top, then garnish with chopped fresh herbs.

To finish, drizzle with olive oil, add a bit of smoked chili powder, a touch of sea salt, and a grind of pepper. Enjoy immediately!