Spanish Chickpeas with CRISPY FISH | Insanely Good 30-Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat 3 tbsp olive oil in a large pan over medium heat.
2. Add the onion and cook a few minutes, stirring, until slightly translucent. Add the garlic and cook for 3 to 4 minutes, stirring continuously.
3. Stir in the paprika, dried cilantro and cumin, then add the tomato sauce and vegetable broth and mix well.
4. Add the drained, rinsed chickpeas and season with salt and pepper. Mix well, cover and lower to low heat.
5. Pat the cod dry, season both sides with salt and pepper, and cut each fillet into 4 equal pieces.
6. Put the flour in one bowl. Beat the egg with the milk, salt and pepper in another bowl.
7. Heat 1/4 cup olive oil in a separate pan over medium heat.
8. Coat the fish in flour, then in the egg mixture.
9. Fry the fish in a single layer for 5 to 7 minutes, until golden and crispy all over. Drain on paper towels.
10. After the chickpeas have simmered for 10 minutes, remove from heat. Spoon some stew into a shallow bowl, top with a few pieces of fish and chopped parsley, and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggMilkChickpeaTomato sauceCod