Tilapia and Chickpea Stew with Rice

Ingredients

• 400 grams tilapia fillets
• 240 grams chickpeas (canned, drained)
• 180 grams white rice
• 1 piece onion
• 3 pieces garlic cloves
• 400 grams diced tomatoes (canned)
• 500 ml vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 10 grams fresh parsley
• to taste},{ salt

Cooking instructions

1. Prepare Ingredients — Chop the onion and mince the garlic. Cut tilapia fillets into bite-sized pieces.
2. Cook Rice — Rinse the white rice under cold water. Cook in boiling water or broth according to package instructions until fluffy and set aside.
3. Sauté Aromatics — Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté until translucent and fragrant, about 3-4 minutes.
4. Add Spices and Tomatoes — Stir in ground cumin and paprika, cooking for 1 minute. Add diced tomatoes and vegetable broth, bringing mixture to a simmer.
5. Simmer Chickpeas and Tilapia — Add drained chickpeas to the pot and simmer for 10 minutes. Gently stir in tilapia pieces and cook until fish is opaque and cooked through, about 6-8 minutes.
6. Season and Garnish — Season stew with salt to taste. Chop fresh parsley and sprinkle over the stew.
7. Serve — Serve the tilapia and chickpea stew hot over cooked white rice.