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Fish and chickpea stew recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy up with a delicious fish and chickpea stew guaranteed to make you smile.
Ingredients:
  • 1 carrot, peeled, finely chopped
  • 500ml fish stock
  • 400g can chickpeas, rinsed, drained
  • 500g firm white fish fillets, cut into 4cm pieces
  • 4 kale leaves, trimmed, chopped
  • Finely grated parmesan, to serve
  • Sliced Mini White Pane Di Casa* bread, to serve
Instructions:
  • Coat a large saucepan with olive oil spray. Heat over medium-low heat. Sauté the onion and carrot until soft and golden, about 5 minutes. Add garlic and cook until aromatic, about 1 minute.
  • Combine the tomato, stock, and chickpeas with the onion mixture in the pan. Bring to a boil, then simmer over medium-low heat for 10 minutes or until slightly thickened.
  • Simmer the fish and kale in the pan for 5 minutes until the fish is perfectly cooked through. Season to taste.
  • Ladle the flavorful stew into individual bowls, generously sprinkle with savory Parmesan cheese, and serve alongside warm, crusty bread.

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