Salmon, chickpea stew and rice

Ingredients

• 120 g salmon
• 70 g chickpeas (cooked, e.g. Vapeur or Freshona)
• 70 g cherry tomatoes
• 100 g cooked basmati rice
• Handful of spinach
• Fresh basil
• 1 tablespoon gochujang paste (or other chili paste)
• 1 teaspoon tomato puree
• Spice mix (salt, pepper, paprika ground)
• 5 ml olive oil
• Smaller shallots

Method

1. To prepare the salmon: heat the olive oil (5 ml) in a pan over medium heat. Season the salmon with salt and pepper to taste. If you have skin-on fillets, I recommend searing them skin side down to keep them juicy. Pan fry the salmon for about 4-5 minutes on each side until cooked through. 
2. To prepare the chickpea stew: Heat a little olive oil in a second pan. Add the chopped shallots and fry them until golden brown (about 2 minutes). Add the chickpeas and cherry tomatoes (you can cut them in half). Stir in 1 teaspoon of tomato puree and 1 teaspoon of gochujang paste (you can add more if you like a hotter taste). Add spices (salt, pepper and ground pepper) to taste. Pour the water over the mixture. 
3. Preparing the rice: if you do not have rice already cooked, prepare it according to the instructions on the package. For 100 g of cooked basmati rice, 50 g of dry rice is usually enough.
4. Finishing the meal: Put a portion of cooked basmati rice on the plate, add chickpea stew and finish with salmon. Garnish the dish with fresh spinach leaves and basil for a refreshing taste.