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Indian-spiced Tomato and Chickpea White Fish Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1 lb cod fillets, cut into 2-inch chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the cumin, coriander, turmeric, and chili powder. Stir for 30 seconds to toast the spices.
  • Pour in the diced tomatoes and vegetable broth. Add the chickpeas, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes.
  • Gently place the cod chunks into the simmering stew. Cover and cook for 6 to 8 minutes until the fish flakes easily with a fork.
  • Remove the pot from the heat. Sprinkle the chopped cilantro over the stew before serving with lemon wedges on the side.

Notes

Simmer the stew gently after adding the fish to keep the chunks intact. If the broth tastes too thick, add a splash of water during the final simmer. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board