STIR-FRIED CHICKPEAS, COD,
AND BOK CHOY Try this veggie-packed fish dinner next time you need a quick weeknight meal.
READY IN 15 MIN. – SERVINGS 4
1 red onion 2 heads bok choy 3 tbsp sesame oil 1 tbsp minced ginger 1 tbsp minced garlic
1 (15 oz) can chickpeas 2 tbsp soy sauce 1 (12 oz) pkg cod fillets
STEP 1 Slice the red onion and bok choy. Heat half the oil in a large pan and stir-fry the ginger, garlic, and onion over medium-high heat, 1 min. Add the bok choy to the pan. Fry for 3 min. STEP 2 Drain and rinse the chickpeas and add to the pan along with the soy sauce. Stir-fry everything together, 1 min., and transfer to a large bowl. STEP 3 Add remaining oil to the pan and cook the fish for 5 min., flipping halfway. Divide the vegetables among 4 plates and top each with a cod fillet.
Tip Garnish with fresh wedges of lime.
Per serving: 341 calories, 14g fat, 2g saturated fat, 73mg cholesterol, 842mg sodium, 18g carbohydrate, 5g fiber, 1g sugar, 37g protein
A simple squeeze of lime brightens the flavor
AUGUST 2017 37
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