Chickpea Stew with Fish, Tomato and Bell Pepper

Ingredients

• Chickpeas1 cup (200 g)
• Fish150 g
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1 teaspoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked chickpeas.

2. 2

   Step 2

   Clean and cut the fish into small pieces. Next, season with salt and pepper to taste. Chop the garlic.

3. 3

   Step 3

   Place a pot over medium-high heat. Once heated, pour the oil and add the fish together with the garlic.

4. 4

   Step 4

   Cook for 3-4 minutes per side over medium heat. Once browned, add the cooked chickpeas and cover with broth or water.

5. 5

   Step 5

   Meanwhile, cut the bell pepper and tomato into small pieces.

6. 6

   Step 6

   Once boiling, let cook for a few minutes over low heat. Add salt and pepper to taste.

7. 7

   Step 7

   Remove from heat and serve in a bowl. Add the bell pepper and tomato.

8. 8

   Step 8

   Optional: Add lemon juice and chopped cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Stew with Fish, Tomato and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.