There are days when the rush dominates us, when we don't have time to cook. However, this should not condition us and make us give up a meal of warmth. And that is when canned vegetables become a great ally. One of them we have used to prepare this quick recipe for chickpeas with hake.
There are few ingredients that we need to prepare this recipe. Those necessary to prepare a small sauce, some hake loins, in my case, frozen, and the protagonists of this recipe, cooked chickpeas. Some chickpeas that I personally like to wash lightly under the tap before adding to the pot.
If you also have at home concentrated tomato and fish broth you are in luck! If you don't have them, you can always resort to a splash of fried tomato and a fish stock cube. It will not be the same but it is about not complicating ourselves. Try the recipe! It won't take more than 15 minutes to do it!
The recipe
- 2 tablespoons of extra virgin olive oil
- 1 chopped onion
- 1 green bell pepper, minced
- ½ red bell pepper, chopped
- Salt and pepper
- 3 hake loins (thawed)
- 1 teaspoon tomato paste
- 1 cup of fish broth
- 450 g. canned cooked chickpeas
- ½ teaspoon of paprika
- Heat the oil in a pan and sauté the onion and the peppers for 8 minutes.
- Then add the hake loins, chopped and seasoned and fry for 2 more minutes over medium/high heat.
- We then add the heavy broth, concentrated tomato, chickpeas and paprika. Bring to a boil and let the mixture cook for 4 minutes.
- We already have this quick recipe for chickpeas with hake ready.