Fish and chickpea stew recipe

Fish and chickpea stew recipe


Warm yourself from the inside with this mouth-watering fish and chickpea stew that will leave everyone at the table smiling.

The ingredient of Fish and chickpea stew recipe

  1. 1 brown onion, finely chopped
  2. 1 carrot, peeled, finely chopped
  3. 2 garlic cloves, crushed
  4. 400g can diced tomatoes
  5. 2 cups (500ml) fish stock
  6. 400g can chickpeas, rinsed, drained
  7. 500g firm white fish fillets, cut into 4cm pieces
  8. 4 kale leaves, trimmed, chopped
  9. Finely grated parmesan, to serve
  10. Sliced Coles Bakery Stone Baked by Laurent Mini White Pane Di Casa* bread, to serve

The instruction how to make Fish and chickpea stew recipe

  1. Spray a large saucepan with olive oil spray. Place over medium-low heat. Add the onion and carrot and cook, stirring, for 5 mins or until soft and golden. Add garlic and cook, stirring, for 1 min or until aromatic.
  2. Add the tomato, stock and chickpeas to the onion mixture in the pan. Bring to the boil. Reduce heat to medium-low and simmer for 10 mins or until the mixture thickens slightly.
  3. Add the fish and kale to the pan and simmer for 5 mins or until the fish is just cooked through. Season.
  4. Divide the stew among serving bowls. Sprinkle with parmesan and serve with the bread.

Nutritions of Fish and chickpea stew recipe

calories: 232.308 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 17 grams carbohydrates
calories: 7 grams sugar
calories: 27 grams protein
calories: 757 milligrams sodium
calories: NutritionInformation

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