Turkish Pan-Seared Sea Bass with Walnut-Pomegranate Glaze & Charred Broccolini with Crispy Chickpea Crumble

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 3 tbsp pomegranate molasses, unsweetened
• 1/2 cup walnuts, finely chopped
• 1 can (15 oz) canned chickpeas, drained, rinsed, patted completely dry
• 6 tbsp extra virgin olive oil, divided
• 1 1/2 lbs broccolini, trimmed
• 1/2 cup fresh pomegranate arils
• 2 tbsp preserved lemon, finely minced
• 1/4 cup roasted hazelnuts, roughly chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• to taste tsp sea salt
• to taste tsp black pepper
• 2 tbsp fresh lemon juice
• 1 1/2 cups farro, cooked, warm
• 3 cups vegetable broth, for cooking farro

Instructions

1. 1

   Cook farro according to package directions in vegetable broth; drain and set aside.

2. 2

   While farro cooks, spread dry chickpeas on a baking sheet, toss with 1 tbsp olive oil, 1/4 tsp smoked paprika, salt, and pepper. Roast at 425°F for 12-14 minutes until golden and crispy, shaking halfway through. Set aside.