Garlic & Olive Tilapia over Stewed Chickpeas & Vegetables

Garlic & Olive Tilapia

over Stewed Chickpeas & Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This Mediterranean-style dish features oregano-seasoned tilapia served over a hearty, colorful medley of spinach, chickpeas, and onion quickly simmered in a rustic tomato sauce. We’re topping it all with a punchy duo of garlic and niçoise olives—cooked briefly in the pan to enhance their rich, aromatic flavors.
7 green SmartPoints® per serving
2 blue SmartPoints® per serving
2 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Garlic & Olive Tilapia over Stewed Chickpeas & Vegetables
Title
  • 2 Tilapia Fillets
  • 1 15.5-Oz Can Chickpeas
  • 1 14-Oz Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 3 oz Baby Spinach
  • 1 Yellow Onion
  • 1 tsp Preserved Lemon Purée
  • 1 oz Pitted Niçoise Olives
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the olives. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. 

Make the olive topping
2 Make the olive topping

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped olives and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

Cook the fish
3 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

*An instant-read thermometer should register 145°F.

Start the chickpeas & vegetables
4 Start the chickpeas & vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the drained chickpeas and crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened.

Finish & serve your dish
5 Finish & serve your dish

Add the spinach and lemon purée to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chickpeas and vegetables topped with the cooked fish and olive topping. Enjoy!

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Garlic & Olive Tilapia

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the olives. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. 

2 Make the olive topping

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped olives and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

Make the olive topping
Cook the fish
3 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

*An instant-read thermometer should register 145°F.

4 Start the chickpeas & vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the drained chickpeas and crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened.

Start the chickpeas & vegetables
Finish & serve your dish
5 Finish & serve your dish

Add the spinach and lemon purée to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chickpeas and vegetables topped with the cooked fish and olive topping. Enjoy!

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