Pantry dinners #1

After the holidays, DH and I got into a cleaning frenzy - putting away the Christmas decorations, filing papers away, throwing away clutter that somehow builds up over time.  However, there was one area that I avoided.....my pantry.  I have a fairly deep pantry cabinet, which means I tend to forget what canned goods I have lurking back there.  So in the spirit of out with the old & in with the new, I'm on a mission to cook meals using whatever I have in my pantry / fridge / freezer.  I can buy some fresh ingredients, but each meal has to use something from the pantry. 

Today's first attempt:

Broiled Rainbow Trout Fillet with a Warm Chickpea Salad

Ingredients:

• 2 frozen trout fillets

• 1 can chick peas, rinsed & drained
  
• 1 T olive oil
  
• 2 cloves garlic,minced
• 1/2 onion, chopped
• 1 C frozen corn
• 1 tsp chili pepper flakes
• 1/2 tsp ground cumin
  
• juice from 1/2 a lemon

Instructions:

• Preheat oven to 400 degrees.
  
• Place fillets in an ovenproof pan.  Sprinkle fillets with salt + pepper and drizzle with olive oil.
• Bake for 15 - 20 minutes until cooked.
• Meanwhile in a medium saute pan, soften garlic and onion in olive oil.
• Add drained chickpeas, cumin, chili pepper flakes, salt+pepper.  Saute for a few minutes and then add corn.  Saute for a few minutes more and then add lemon juice. 
  
• Serve broiled fish and chickpea salad with steamed rice.  Optional - add a dollop of tzatziki to the chickpea salad before serving.