Sole and Chickpea Stew with Mediterranean Spices

Ingredients

• 400 g sole fillets
• 240 g canned chickpeas
• 2 tbsp olive oil
• 1 medium onion
• 3 pcs garlic cloves
• 400 g diced tomatoes
• 500 ml vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 15 g fresh parsley
• 1 tbsp lemon juice
• to taste salt

Cooking instructions

1. Prepare Ingredients — Finely chop the onion and garlic. Rinse the chickpeas under cold water if using canned.
2. Sauté Aromatics — Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute.
3. Add Spices and Tomatoes — Stir in ground cumin and smoked paprika, cooking briefly until fragrant. Pour in the diced tomatoes and vegetable broth, stirring to combine.
4. Simmer the Broth — Bring the mixture to a gentle boil, then reduce heat and let simmer for 15 minutes to develop flavors.
5. Add Chickpeas and Sole — Add chickpeas to the simmering broth. Cut sole fillets into large pieces and gently place them in the stew. Cover and poach the fish for 7-10 minutes until it is opaque and flakes easily.
6. Finalize and Serve — Season with salt and freshly squeezed lemon juice. Garnish with chopped fresh parsley. Serve hot, ideally with crusty bread or a side of rice.