Description
Tomato Chickpeas with Crispy Fish is a flavorful Spanish main course combining a rich, spiced tomato and chickpea stew with golden, pan-fried crispy cod fillets. This hearty and comforting dish blends smoky paprika and warm spices with fresh garlic and onion, served alongside crispy fish pieces coated in a light flour and egg batter, garnished with fresh parsley.
Ingredients
For the Tomato Chickpeas
- 3 tbsp extra virgin olive oil (45 ml)
- 1 medium yellow onion (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 tsp sweet smoked Spanish paprika (2.5 grams)
- 1 tsp dried cilantro (1 gram)
- 3/4 tsp ground cumin (2 grams)
- 1 can tomato sauce (passata) (15 oz / 425 grams)
- 1/4 cup vegetable broth (60 ml)
- 1 jar cooked chickpeas (canned, drained and rinsed) (25 oz / 700 grams)
- Sea salt & black pepper (to taste)
For the Crispy Fish
- 1/4 cup extra virgin olive oil (60 ml)
- 2 cod fillets (8 oz / 225 grams each)
- 1/2 cup all purpose flour (60 grams)
- 1 large egg
- 1 tbsp milk (15 ml)
- Sea salt & black pepper (to taste)
- Chopped parsley (for garnish)
Instructions
- Prepare the Tomato Chickpeas: Heat 3 tablespoons of olive oil in a large fry pan over medium heat. Add finely chopped onion and roughly chopped garlic, stirring continuously for 3 to 4 minutes until onions become slightly translucent. Stir in smoked paprika, dried cilantro, and ground cumin quickly to release their aromas.
- Add liquids and chickpeas: Pour in the canned tomato sauce and vegetable broth, stirring to combine. Add the drained and rinsed chickpeas, then season with sea salt and black pepper. Mix thoroughly, cover with a lid, and reduce heat to low to let it simmer gently.
- Prepare the fish: While the chickpeas simmer, pat the cod fillets dry with paper towels and season both sides with salt and pepper. Cut each fillet into four evenly sized pieces, making a total of eight pieces.
- Make the batter: Place the flour in a bowl. In a separate bowl, whisk together the egg, milk, and a pinch of salt and pepper until smooth.
- Heat oil for frying: Heat 1/4 cup of olive oil in a separate fry pan over medium heat until hot and shimmering.
- Coat and fry the fish: Dip each piece of cod first into the flour, coating well, then into the egg wash. Place the coated fish pieces in the hot oil in a single layer. Fry for 5 to 7 minutes, turning as needed, until golden brown and crispy on all sides. Remove and drain on paper towels.
- Finish and serve: After the chickpeas have simmered for about 10 minutes, remove from heat. Spoon the tomato chickpeas into shallow bowls, top with crispy fish pieces, sprinkle with chopped parsley, and serve immediately. Enjoy your hearty Spanish meal!
Notes
- Using fresh cod provides the best flavor and texture but any firm white fish can be substituted.
- Draining and rinsing the chickpeas helps reduce excess sodium and achieve a cleaner flavor.
- Adjust seasoning according to taste; smoked paprika adds a nice depth but can be substituted with regular paprika if unavailable.
- Serve with crusty bread or a simple green salad for a complete meal.
- For gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
