Hake and Chickpea Stew
A hearty and flavorful stew with tender hake, chickpeas, and aromatic spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb hake fillets, cut into chunks
- 2 cups cooked chickpeas
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 2 cups fish or vegetable stock
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and diced red bell pepper. Cook for another 3 minutes until the peppers soften.
Stir in the smoked paprika, ground cumin, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices and release their aroma.
Pour in the diced tomatoes and fish or vegetable stock. Bring to a simmer and let it cook for 10 minutes.
Add the cooked chickpeas and stir well. Let the stew simmer for another 5 minutes to allow the flavors to meld.
Gently add the hake chunks to the pot. Season with salt and black pepper. Cover and cook for 5-7 minutes until the fish is cooked through.
Garnish with fresh parsley before serving. Enjoy hot with crusty bread or over rice.
Chef's Tips
- Freshness Matters: Use fresh hake for the best texture and flavor. If unavailable, cod or haddock are good substitutes.
- Spice Level: Adjust the cayenne pepper to your preferred level of heat.
- Make Ahead: The stew base can be prepared in advance. Add the fish just before serving to prevent overcooking.
- Extra Veggies: Add spinach or kale in the last few minutes for extra nutrition.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid breaking the fish.
