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.
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
For the carrots:
Preheat the oven to 400 degrees F.
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.
For the halibut:
the butter in a saucepan
, and cook until lightly brown and foaming. Add a squeeze of lemon juice
, and set aside.
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
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.