For the Burst Cherry Tomatoes:

1. Add one tablespoon of olive oil to a small or medium pot. Heat on medium high heat, then add the cherry tomatoes and a big pinch of kosher salt. Let cook until they are about to burst, about 3-4 minutes. Use the back of a wooden spoon to release the juices out of the tomatoes. Taste, adjust with more salt and pepper as desired, and pour into a small bowl to set aside. 

For the Braised Chickpeas:

1. Prep the minced garlic. 
2. In a small or medium sized pot, add 2 tablespoons of olive oil. Add the drained can of chickpeas and a pinch of salt. Let the chickpeas begin to brown, about 2 minutes, then add in the minced garlic and give it another stir. 
3. Add the milk to the chickpeas, another pinch of salt, black pepper, and nestle in the sprigs of thyme. Cover and let cook on medium low heat for 15 minutes. Check the beans every 3-4 minutes and give it a stir. Add additional milk or water if the beans look a little dry. 
4. After 15 minutes, begin to mash the beans with a wooden spoon. Add a touch more water or milk if needed (you want there to be some extra liquid in the pan, as it will thicken once you mash and once it cools a bit). 
5. Taste the bean mixture, adjust with more salt and pepper as desired, then plate.

For the Olive Oil Poached Halibut: 

1. Prep the lemon slices and peeled garlic. 
2. Portion the halibut into 2” pieces (~ 4 pieces for 2 servings). Season with kosher salt and a pinch of sugar. 
3. Add the olive oil to a small pot with the garlic cloves, thyme, and lemon slices. Heat on medium low heat. 
4. Once the oil is slightly heated, add the portioned halibut and additional olive oil to make sure the fish is covered. 
5. Keep the heat on medium low and cook for 10 minutes. 

For the Sautéed Spinach:

1. Heat 1 tablespoon of olive oil in a medium sized pot on medium high heat.
2. Add the spinach, 1 tablespoon of water, and the minced garlic. Cover and let cook and wilt for 1 minute. 
3. Season with kosher salt and give everything a stir. Taste, adjust with more seasoning as desired, and set aside. 

For the Pistachio Sauce: 

1. Add all the ingredients to a food processor. Blend until smooth, about 30 seconds, then pour into a serving bowl. 
2. If you want a looser texture, add another couple tablespoons of olive oil. Taste, adjust seasoning as desired, then serve. 

To assemble the plate:

1. Spread 2 large spoonfuls of the mashed beans onto the plate.
2. Add the halibut on top of the mashed beans. 
3. Plate the spinach next to the fish. 
4. Top the fish with the burst cherry tomatoes and a spoonful of the pistachio sauce. 
5. Serve immediately, and enjoy!