🍽️ Hearty Chickpea and Fish Soup

Name: Hearty Chickpea and Fish Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g dried chickpeas; 1 onion; 2 garlic cloves; 2 tbsp olive oil; 1 tbsp tomato paste; 1 tbsp paprika paste; 600 ml vegetable broth (or meat broth); 400 g peeled tomatoes (can); 2 bay leaves; cumin; harissa; turmeric; 1 handful spinach leaves; 1 handful parsley; 1 handful cilantro; 200 g chorizo; 700 g monkfish fillet (kitchen-ready, skinless); 1 tbsp lemon juice; salt; pepper (from the mill); 2 tbsp butter

536 kcal · 30 min · 4 servings

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Ingredients

300 g dried chickpeas
1 onion
2 garlic cloves
2 tbsp olive oil
1 tbsp tomato paste
1 tbsp paprika paste
600 ml vegetable broth (or meat broth)
400 g peeled tomatoes (can)
2 bay leaves
cumin
harissa
turmeric
1 handful spinach leaves
1 handful parsley
1 handful cilantro
200 g chorizo
700 g monkfish fillet (kitchen-ready, skinless)
1 tbsp lemon juice
salt
pepper (from the mill)
2 tbsp butter

Instructions

1. Place the chickpeas in a bowl and cover them with plenty of cold water. Let them soak overnight. Do not add salt to the water.
2. Drain the soaking water the next day. Rinse the chickpeas and place them in a pot with fresh water. Cook them for about 45 minutes. The beans should still be firm to the bite.
3. Peel the onion and the garlic. Cut both into very small cubes.
4. Heat oil in a large pot. Add the onions and garlic and sauté them over high heat until they are soft.
5. Stir in the tomato paste and the paprika paste. Sauté the paste briefly. Deglaze the mixture with the broth.
6. Add the peeled tomatoes, the bay leaves, and the remaining spices to the pot. Let the soup simmer for about 10 minutes.
7. Wash the spinach, the parsley, and the coriander. Shake them dry.
8. Chop the herbs finely.
9. Cut the chorizo sausage into bite-sized pieces.
10. Add the spinach, the cooked and drained chickpeas, and the chorizo to the soup.
11. Let the soup cook on low heat for about 5 minutes.
12. Wash the fish fillets and pat them dry with a kitchen towel.
13. Drizzle the fish with some lemon juice. Season it with salt and pepper.
14. Melt butter in a frying pan. Fry the fish fillets in the hot butter for about 2 minutes on each side.
15. Remove the pan from the heat. Let the fish rest in it until it is cooked through.
16. Season the soup with salt and pepper to taste.
17. Divide the soup among plates.
18. Place the fish fillets on top of the soup.
19. Sprinkle the dish with the chopped herbs.

Nutrition per serving

kcal: 536
Protein: 44 g · Fett/Fat: 31 g · Carbs: 20 g