Chickpea Soup with Fish

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 (canned)
• 2 Bay leaves
• Cumin
• Harissa
• turmeric
• a handful of spinach leaves
• a handful of parsley
• a handful of coriander leaves
• 200 g chorizo
• 700 g sea bass fillets (ready to cook, skin removed)
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 2 tbsp butter

Instructions

1. 1.

   Soak the chickpeas overnight in plenty of cold unsalted water.

2. 2.

   On the next day, boil them in fresh water for about 45 minutes until very firm.

3. 3.

   Peel and finely dice the onion and garlic. Sauté both in a large pot with hot oil. Add the tomato and paprika paste, cook briefly, then deglaze with broth. Add the peeled tomatoes, bay leaves, and remaining spices; simmer for about 10 minutes. Rinse the spinach, wash and dry the parsley and coriander, then finely chop them. Peel and cut the chorizo into bite-sized pieces. Add the spinach, cooked and drained chickpeas, and sausage to the soup; let it gently simmer for about 5 minutes.

4. 4.

   Wash, pat dry, and drizzle the fish fillets with a little lemon juice, salt, and pepper. In a pan, brown them in hot butter for about 2 minutes on each side. Remove from heat and allow the sea bass to finish cooking just in case.

5. 5.

   Taste the soup, then serve it onto plates. Place the fish on top and sprinkle with chopped herbs.