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Tomato Chickpeas with Crispy Fish

Tomato Chickpeas with Crispy Fish | Garbanzos con Tomate y Bacalao Frito

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 527 kcal
Author Albert Bevia @ Spain on a Fork

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 2.50 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 (same as canned) 25 oz / 700 grams
  • sea salt & black pepper

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
  • chopped parsley for garnish

Instructions

FOR THE TOMATO CHICKPEAS

  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are slightly translucent, add in the paprika, dried cilantro, and cumin, quickly mix together, then add in the canned tomato sauce and vegetable broth, and mix together, then add in the jarred chickpeas (drained and rinsed), and season with salt & pepper, mix together until well mixed, then cover with a lid and lower to a low heat

TO MAKE THE CRISPY FISH

  1. While the chickpeas are simmering, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides, and then cut each fillet into 4 evenly sized pieces, for a total of 8 pieces of fish

  2. Add the flour into a bowl, crack the egg into a separate bowl, add in the milk, and season with salt & pepper, whisk together

  3. Heat a separate fry pan with a medium heat and add in the olive oil

  4. In the meantime, coat the pieces of fish first in the flour and then in egg wash

  5. Once the oil is nice and hot, add in the pieces of fish, all in a single layer, and fry for 5 to 7 minutes or until golden and crispy all around, then transfer into a dish with paper towels

  6. After simmering the chickpeas for 10 minutes, remove the pan from the heat, add some of the mixture into a shallow bowl, top it off with a couple pieces of fish and some chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Jarred Spanish Chickpeas I used to make this Recipe

Nutrition Facts
Tomato Chickpeas with Crispy Fish | Garbanzos con Tomate y Bacalao Frito
Amount Per Serving
Calories 527 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 96mg32%
Sodium 697mg30%
Potassium 1156mg33%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 5g6%
Protein 34g68%
Vitamin A 891IU18%
Vitamin C 12mg15%
Calcium 129mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.