Fish and Chickpea Stew: 5 Reasons You’ll Love This Dish!

Introduction

Did you know that incorporating just two servings of fish per week can significantly boost heart health, yet studies show a large percentage of the population consistently falls short of this goal? What if you could meet this need with a dish that’s not only incredibly healthy but also bursting with flavour, comforting, and surprisingly easy to whip up on a weeknight? Get ready to discover your new favourite comfort food: the delightful and satisfying fish and chickpea stew. This isn’t just another recipe; it’s a vibrant bowl of Mediterranean sunshine packed with protein, fibre, and flavour that comes together faster than you might think. Forget bland, complicated seafood dinners. This versatile fish and chickpea stew is designed for real life – adaptable, delicious, and deeply nourishing. We’re about to dive deep into why this particular stew deserves a prime spot in your cooking rotation, exploring everything from its simple ingredients to its impressive health benefits. Prepare to be convinced!

Ingredients List: Your Flavour Toolkit of Fish and Chickpea Stew

Fish and Chickpea Stew

Gathering your ingredients is the first step towards creating this sensational fish and chickpea stew. Imagine the colours and aromas coming together – the foundation of a truly memorable meal. We’ve listed everything you need below, along with some handy substitutions to make this recipe work perfectly for you, no matter what’s in your pantry.

• Olive Oil: 2 tablespoons (Extra virgin recommended for its robust flavour, crucial for that Mediterranean base)
• Onion: 1 large, finely chopped (Yellow or Spanish onions work best, providing a sweet and savoury foundation. Feel free to substitute with two shallots for a milder flavour.)
• Garlic: 3-4 cloves, minced (Fresh garlic is key! Don’t skimp here; its pungent aroma is essential. About 1.5 tablespoons minced.)
• Red Bell Pepper: 1 large, deseeded and chopped (Adds sweetness and vibrant colour. Orange or yellow peppers are great substitutes.)
• Spices:
  • 1 teaspoon smoked paprika (Adds depth and a subtle smokiness – a game-changer!)
  • 1 teaspoon ground cumin (Warm, earthy notes that pair beautifully with chickpeas.)
  • 1/2 teaspoon turmeric (For colour and its anti-inflammatory benefits.)
  • 1/4 teaspoon cayenne pepper (Optional, adjust to your heat preference. Start small, you can always add more!)
  • Salt and freshly ground black pepper to taste (Essential for bringing all the flavours together.)
• Chopped Tomatoes: 1 can (14.5 oz or 400g), preferably fire-roasted (These add another layer of smoky depth, but regular chopped tomatoes work well too. Choose good quality for better flavour.)
• Vegetable or Fish Broth: 2 cups (500ml) (Use low-sodium if possible to control the saltiness. Fish broth enhances the seafood flavour, but vegetable broth keeps it versatile.)
• Chickpeas: 1 can (15 oz or 425g), rinsed and drained (The humble star providing protein and fibre! Ensure they are well-rinsed to remove excess sodium.) You could also use dried chickpeas, cooked beforehand (about 1.5 cups cooked).
• Firm White Fish: 1.5 lbs (about 680g), cut into 1.5-inch chunks (Cod, halibut, haddock, or snapper are excellent choices. Look for firm, flaky fish that holds its shape well in the stew.) Ensure it’s boneless and skinless for ease.
• Spinach: 2 large handfuls (about 5 oz or 140g), fresh (Wilts down beautifully, adding nutrients and colour. Kale, chopped finely, can be substituted but may need a few extra minutes to soften.)
• Lemon: 1, juiced (Adds brightness and cuts through the richness. Don’t skip this finishing touch!)
• Fresh Parsley or Cilantro: 1/4 cup, chopped (For garnish and a final burst of freshness. Choose whichever herb you prefer.)

Substitution Notes:

• No Bell Pepper? Try chopped zucchini or celery.
• Different Beans? Cannellini beans or butter beans can substitute chickpeas, offering a creamier texture.
• Spice Variations: Feel free to add a pinch of saffron for a truly luxurious Mediterranean touch, or a bay leaf during simmering for added aroma.

This combination promises a perfectly balanced, flavourful fish and chickpea stew that feels both hearty and vibrant.

Timing: Fish and Chickpea Stew

One of the major appeals of this fish and chickpea stew is its efficiency in the kitchen. We know you’re busy, so here’s the breakdown:

• Preparation Time: 15 minutes (Chopping veggies, measuring spices, prepping the fish)
• Cooking Time: 30 minutes (Sautéing, simmering, and cooking the fish through)
• Total Time: 45 minutes

Compared to many traditional stews that can simmer for hours, this 45-minute timeframe makes it a fantastic option for a weeknight meal. Data from cooking surveys suggests the average time spent on preparing and cooking dinner is around 60 minutes, meaning this recipe potentially saves you about 25% of your active cooking time while delivering incredible flavour! It’s proof that creating deeply satisfying “Healthy seafood recipes, Mediterranean stew, Chickpea dinner ideas” doesn’t require blocking off your entire evening. Efficient, right?

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Step 1: Build Your Aromatic Base

Okay, let’s get cooking! Grab a large pot or Dutch oven – something sturdy that distributes heat evenly is ideal for stew-making. Place it over medium heat and drizzle in those 2 tablespoons of heart-healthy olive oil. Let it shimmer slightly; that’s your cue it’s ready. Now, add your finely chopped large onion. You should hear a gentle sizzle – the start of something wonderful! Sauté the onion for about 5-7 minutes, stirring occasionally with a wooden spoon. Your goal here isn’t just to cook it, but to coax out its natural sweetness. You’re looking for it to become translucent and softened, filling your kitchen with that comforting aroma. Pro Tip: Don’t rush this step! Properly softened onions form the flavour bedrock of your fish and chickpea stew.

Step 2: Introduce Garlic and Peppers

Once the onions look beautifully soft and almost glassy, it’s time to introduce more aromatic players. Add the 3-4 cloves of minced garlic and the chopped red bell pepper to the pot. Stir them into the onions and continue to cook for another 2-3 minutes. You need to be careful here – garlic can burn quickly, which would add a bitter taste (we definitely don’t want that!). Cook just until the garlic is fragrant (you’ll know it when you smell it – heavenly!) and the peppers begin to soften slightly. They’ll continue cooking later, so they don’t need to be completely tender yet. Imagine the vibrant red mingling with the softened onions – your stew base is starting to look as good as it smells!

Step 3: Bloom the Spices

This step is crucial for maximizing flavour! Push the onion and pepper mixture slightly to one side of the pot if possible, creating a little space. Add the smoked paprika, ground cumin, turmeric, and the optional cayenne pepper directly into that space with the hot oil. Stir these spices constantly for about 30 seconds to 1 minute. This process, called “blooming,” toasts the spices, releasing their volatile oils and deepening their flavours significantly. You’ll notice their fragrance intensify almost immediately. Once bloomed, stir everything together, ensuring the vegetables are evenly coated with this wonderful spice blend. Season generously with salt and freshly ground black pepper at this stage – seasoning layers as you go builds complexity.

Step 4: Simmer the Stew Base

Now for the body of the stew. Pour in the can of chopped tomatoes (fire-roasted, if using, for that extra smoky edge!) and the 2 cups of vegetable or fish broth. Stir everything well, scraping up any flavourful browned bits (fond) that might have stuck to the bottom of the pot – that’s pure flavour gold! Add the rinsed and drained chickpeas to the pot. Give it all a good stir, bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 15 minutes. This simmering time is vital; it allows the flavours to meld and deepen, creating a rich, cohesive base for your fish and chickpea stew. Personal Touch: Taste the broth at this point (carefully!). Does it need more salt? A touch more cayenne? Adjust seasoning now before adding the delicate fish.

Step 5: Gently Cook the Fish

After the stew base has had its crucial simmering time, it’s time for the star ingredient. Gently nestle the chunks of firm white fish into the simmering stew. Try to submerge them mostly in the liquid. Be gentle here; you don’t want to break up the fish pieces too much. Cover the pot again and let it cook for about 5-7 minutes. The exact time will depend on the thickness of your fish chunks and the type of fish used. You’ll know it’s cooked when the fish is opaque and flakes easily when gently prodded with a fork. Crucial Tip: Do NOT overcook the fish! Overcooked fish becomes tough and rubbery, which is the most common mistake in seafood stews. It cooks quickly, so keep a close eye on it. It’s better to err on the side of slightly undercooked, as it will continue to cook from the residual heat.

Step 6: Wilt the Greens and Finish with Brightness

Almost there! Once the fish is perfectly cooked, turn off the heat. Add the large handfuls of fresh spinach directly into the hot stew. The residual heat is more than enough to wilt the spinach down beautifully in just a minute or two. Gently stir it through the stew until it’s just wilted but still retains some vibrant green colour. Finally, stir in the juice of one whole lemon. This final hit of acidity is transformative – it brightens all the flavours, cuts through the richness, and makes the entire fish and chickpea stew taste incredibly fresh and vibrant. Don’t underestimate the power of this final step!

Step 7: Garnish and Serve

Your magnificent fish and chickpea stew is ready! Ladle the fragrant stew generously into warmed bowls. Ensure each serving gets a good amount of broth, chickpeas, vegetables, and those lovely flaky pieces of fish. Sprinkle generously with the chopped fresh parsley or cilantro. This adds a final pop of colour and an herbaceous freshness that complements the rich stew perfectly. Serve immediately and enjoy the fruits (or rather, fish!) of your labour. Prepare for compliments!

Nutritional Information: A Bowl Full of Goodness of Fish and Chickpea Stew

This fish and chickpea stew isn’t just delicious; it’s a powerhouse of nutrition. While exact values vary based on specific ingredients and portion sizes, here’s an approximate nutritional profile per serving (assuming the recipe serves 4):

• Calories: Approximately 450-550 kcal
• Protein: 35-45g (Excellent source! Contributes significantly to muscle maintenance and satiety.)
• Fat: 15-20g
  • Saturated Fat: 2-4g (Relatively low)
  • Unsaturated Fat: 10-15g (Primarily healthy monounsaturated and polyunsaturated fats from olive oil and fish)
  • Omega-3 Fatty Acids: Varies depending on fish type (Cod provides ~150-250mg EPA/DHA per serving, supporting heart and brain health.)
• Carbohydrates: 35-45g
  • Fiber: 10-15g (High in fibre, thanks to chickpeas, vegetables, and tomatoes – promoting digestive health and fullness. This meets nearly 40-50% of the daily recommended fibre intake!)
  • Sugar: 8-12g (Mostly naturally occurring sugars from tomatoes and vegetables.)
• Sodium: 600-900mg (Can be significantly reduced by using low-sodium broth and controlling added salt.)
• Key Vitamins & Minerals: Good source of Vitamin C (from peppers, tomatoes, lemon), Vitamin A (peppers, spinach), Iron (chickpeas, spinach), Potassium (tomatoes, spinach), and various B vitamins.

Data Insight: Incorporating meals like this fish and chickpea stew aligns perfectly with Mediterranean diet principles, which numerous studies have linked to reduced risk of chronic diseases, improved longevity, and better cognitive function. The combination of lean protein, healthy fats, abundant fibre, and diverse micronutrients makes it a nutritionally dense and balanced meal choice. It’s comfort food you can feel genuinely good about eating!

Healthier Alternatives for the Fish and Chickpea Stew Recipe

While this fish and chickpea stew is already quite healthy, you can easily tweak it to meet specific dietary needs or preferences without sacrificing flavour. Here are some creative ideas:

1. Lower Sodium: The biggest contributor to sodium is often the broth and canned goods. Opt for certified low-sodium vegetable or fish broth. Rinse canned chickpeas very well. Use no-salt-added chopped tomatoes if available. Control the added salt yourself, tasting as you go. Use herbs and spices generously to compensate for less salt.
2. Boost Vegetables: Feel free to add more non-starchy vegetables! Chopped zucchini or yellow squash can be added along with the bell peppers. Stir in some chopped kale (add it a few minutes before the spinach as it takes longer to soften) or even some green beans or peas towards the end of cooking. A handful of quartered artichoke hearts (canned or jarred, rinsed) adds a lovely Mediterranean flair.
3. Leaner Fish Options: While cod and haddock are relatively lean, you could opt for even leaner choices like tilapia or sole, though they might be slightly more delicate. If using richer fish like salmon, it works beautifully too, adding even more Omega-3s, but adjust cooking time as needed.
4. Lower Carb: Chickpeas are nutrient-dense but do contain carbohydrates. To lower the carb count slightly, you could reduce the chickpeas by half and bulk up the stew with more low-carb vegetables like zucchini, cauliflower florets (added earlier to soften), or extra spinach.
5. Gluten-Free: The recipe as written should be naturally gluten-free, but always double-check your broth and spice labels to ensure they don’t contain hidden gluten additives.
6. Dairy-Free: This recipe is naturally dairy-free.
7. Vegetarian/Vegan: For a vegetarian version, simply omit the fish and perhaps increase the chickpeas or add another can of cannellini beans for heartiness. Ensure you use vegetable broth. For a vegan adaptation, follow the vegetarian notes and be mindful that fish broth is not suitable. You might want to add a teaspoon of nutritional yeast for a savoury depth or a splash of seaweed simmered in the broth (and removed) for a hint of the sea.
8. Creamier Texture (Healthy Fat Boost): For a slightly richer, creamier texture without heavy cream, try stirring in a tablespoon or two of tahini (sesame paste) along with the lemon juice at the end. It adds a lovely nutty depth and healthy fats. Alternatively, blend a small portion (about 1/2 cup) of the chickpeas and broth separately and stir it back into the stew for creaminess.

These adaptations ensure that almost anyone can enjoy the deliciousness of a hearty, Mediterranean-inspired fish and chickpea stew tailored to their needs.

Serving Suggestions: Fish and Chickpea Stew

Serving this fish and chickpea stew is almost as enjoyable as making it! Here are some ideas to make it a truly memorable meal, catering to different tastes and occasions:

1. Crusty Bread (The Classic): There’s arguably no better companion for a hearty stew than a chunk of warm, crusty bread (sourdough, baguette, or a rustic whole grain loaf). It’s perfect for soaking up every last drop of that flavourful broth. Personal Tip: Rub a clove of garlic on toasted slices for an extra flavour kick!
2. Fluffy Quinoa or Couscous: For a more substantial meal that keeps the Mediterranean vibe, serve the stew over a bed of fluffy quinoa (adds extra protein and nutrients) or quick-cooking couscous (traditional and light). Whole wheat couscous adds extra fibre.
3. Brown Rice: A nutty brown rice base provides a wholesome and fibre-rich foundation for the stew. Its chewy texture contrasts nicely with the tender fish and chickpeas.
4. Creamy Polenta: For ultimate comfort food vibes, serve the fish and chickpea stew over a bowl of soft, creamy polenta. The richness complements the stew beautifully.
5. Simple Green Salad: A light, crisp green salad with a lemon vinaigrette provides a refreshing contrast to the warm, hearty stew. Think arugula, mixed greens, cucumber, and perhaps some thinly sliced red onion.
6. Extra Toppings: Elevate the presentation and flavour with extra toppings right before serving. Consider:
   • A dollop of plain Greek yogurt or labneh for creaminess and tang.
   • A sprinkle of red pepper flakes for those who like extra heat.
   • A drizzle of high-quality extra virgin olive oil.
   • Crumbled feta cheese for a salty, briny kick (if not dairy-free).
   • Toasted slivered almonds or pine nuts for crunch.
   • Kalamata olives, pitted and roughly chopped, for more Mediterranean flavour.
7. Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or a Spanish Albariño pairs beautifully, cutting through the richness without overpowering the delicate fish. A dry Rosé also works well.

Think about who you’re serving and the occasion. A simple weeknight dinner might just need bread, while a weekend gathering could benefit from multiple side options and garnishes. Make your fish and chickpea stew experience your own!

Common Mistakes to Avoid: Fish and Chickpea Stew

Even seemingly simple recipes have potential pitfalls. Based on common cooking errors and feedback, here are some mistakes to sidestep when making your fish and chickpea stew:

1. Overcooking the Fish: This is the cardinal sin of fish stews! Fish cooks incredibly quickly, especially when submerged in hot liquid. The Fix: Add the fish during the last 5-7 minutes of cooking. Check it frequently. As soon as it flakes easily with a fork and turns opaque, it’s done. Remember residual heat will continue to cook it slightly even after you turn off the stove. Data suggests home cooks often overestimate fish cooking times by up to 30%, leading to tough results. Trust the visual cues!
2. Under-Seasoning: A stew needs layers of flavour. Seasoning only at the end often results in a bland dish. The Fix: Season moderately at different stages – when sautéing the onions, after adding the spices and tomatoes, and again at the end after adding the lemon juice. Taste the broth during the simmering phase (before adding fish) and adjust salt and pepper. Don’t forget the final brightening power of lemon juice and fresh herbs!
3. Not Blooming the Spices: Tossing spices directly into the liquid without toasting them first means missing out on significant flavour depth. The Fix: Take that extra minute to bloom the spices in the hot oil after cooking the aromatics (Step 3). It makes a noticeable difference, intensifying their character by releasing aromatic compounds.
4. Using Mushy or Poor-Quality Canned Goods: Watery, bland canned tomatoes or overly soft, broken chickpeas won’t do your stew justice. The Fix: Opt for good quality canned tomatoes (fire-roasted add extra flavour). Choose firm canned chickpeas and rinse them well. The quality of these base ingredients significantly impacts the final taste and texture.
5. Rushing the Simmering Time (Base): Cutting the initial 15-minute simmer time for the tomato and chickpea base shortchanges flavour development. The Fix: Allow the base (before adding fish) to simmer gently for the full recommended time (or even a few minutes longer if you have time). This allows the flavours of the onions, garlic, peppers, spices, and tomatoes to meld into a rich, harmonious broth, which is essential for a great fish and chickpea stew.
6. Forgetting the Final Acidity: Skipping the lemon juice at the end leaves the stew tasting flat or heavy. The Fix: Always add that squeeze of fresh lemon juice (or even lime juice or a splash of vinegar in a pinch) right before serving. It brightens everything up and balances the richness. It’s a small step with a huge impact.

Avoiding these common errors will help ensure your fish and chickpea stew turns out perfectly tender, flavourful, and satisfying every single time.

Storing Tips for the Recipe: Fish and Chickpea Stew

Made a big batch of fish and chickpea stew? Wonderful! It makes fantastic leftovers. Here’s how to store it properly to maintain freshness and flavour:

Refrigeration:

• Cool Down: Allow the stew to cool completely at room temperature before storing. Don’t leave it out for more than 2 hours (or 1 hour if the room is very warm) for food safety. Placing a large pot of hot stew directly in the fridge can raise the internal temperature, potentially endangering other foods. You can speed up cooling by transferring the stew to shallower containers.
• Airtight Container: Store the cooled stew in an airtight container. This prevents it from absorbing odours from other foods in the fridge and helps maintain its moisture.
• Duration: Properly stored, the fish and chickpea stew will keep well in the refrigerator for up to 3 days. Keep in mind the fish texture might change slightly upon reheating, becoming a bit firmer, but the flavours often meld and become even better on day two!
• Reheating: Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling vigorously, which can break up the fish further and make it tough. You can also reheat individual portions in the microwave, using medium power and stirring occasionally. You might need to add a splash of broth or water if it has thickened too much.

Freezing (Use Caution with Fish Texture):

• Consideration: While the stew base (without the fish) freezes beautifully, cooked fish can become slightly tough or watery upon thawing and reheating. If you plan to freeze, you have two options:
  1. Freeze Base Only: Make the stew up to Step 4 (before adding the fish and spinach). Cool completely, transfer to freezer-safe airtight containers or heavy-duty freezer bags, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding the fresh fish and spinach during the last 5-10 minutes of reheating as per the original recipe. This yields the best texture.
  2. Freeze Complete Stew: If freezing the finished stew, be aware the fish texture might not be quite as perfect upon reheating. Cool completely, portion into freezer-safe containers, and freeze for up to 1-2 months for best quality.
• Thawing: Thaw frozen stew overnight in the refrigerator for the safest and best results.
• Reheating Frozen Stew: Reheat gently on the stovetop as described above, adding a splash of broth if needed. Do not refreeze once thawed.

Prep Ahead Tips:

• Chop Vegetables: Onions, peppers, and garlic can be chopped 1-2 days in advance and stored in an airtight container in the refrigerator.
• Measure Spices: Combine all your dry spices in a small bowl or container ahead of time.
• Cook Chickpeas (if using dried): Cook dried chickpeas a day or two before and store them in their cooking liquid in the fridge.

By following these storage tips, you can enjoy your delicious fish and chickpea stew beyond the first meal and make future meal prep even easier.

Conclusion: Your New Favourite Go-To Stew of Fish and Chickpea Stew

So, there you have it – everything you need to create a stunningly delicious and wholesome fish and chickpea stew. Let’s quickly recap the top 5 reasons why this dish is destined to become a favourite in your kitchen:

1. Incredibly Flavourful: From the aromatic base and bloomed spices to the rich tomato broth and final burst of lemon, every spoonful is packed with complex, satisfying Mediterranean flavour.
2. Nutrient-Packed & Healthy: Loaded with lean protein, heart-healthy fats (Omega-3s!), high fibre, and essential vitamins and minerals, it’s a meal that nourishes your body while delighting your taste buds.
3. Surprisingly Quick & Easy: Coming together in just 45 minutes, it’s perfect for busy weeknights when you crave something comforting but don’t have hours to spend cooking.
4. Wonderfully Versatile: Easily adaptable with different fish, vegetables, beans, and spice levels, you can customize it to your pantry staples and dietary needs. See our sections on substitutions and healthier alternatives!
5. Ultimate Comfort Food: It’s warm, hearty, satisfying, and feels like a hug in a bowl – perfect for cozy evenings or whenever you need a delicious pick-me-up.

This fish and chickpea stew truly ticks all the boxes. It’s a testament to the fact that healthy eating can be incredibly enjoyable and accessible.

Now it’s your turn! We wholeheartedly encourage you to gather your ingredients and give this fantastic recipe a try. Experience the magic of simple ingredients coming together to create something truly special.

We’d love to hear from you! Did you make the fish and chickpea stew? Did you try any variations? Share your experience, tips, or photos in the comments below! Your feedback helps our community grow and inspires other home cooks.

Looking for more delicious and healthy meal ideas? Explore our collection of seafood recipes or other comforting stew dishes right here on the blog! Happy cooking!

FAQs: Your Questions Answered About Fish and Chickpea Stew

Here are answers to some frequently asked questions about making the perfect fish and chickpea stew:

1. What type of white fish is best for this stew?
Firm, flaky white fish works best as it holds its shape well during cooking. Excellent choices include cod, halibut, haddock, snapper, grouper, or even mahi-mahi. Avoid very delicate fish like sole or flounder, which might fall apart too easily.

2. Can I use frozen fish fillets?
Yes, you absolutely can! For best results, thaw the frozen fish completely overnight in the refrigerator before cutting it into chunks and adding it to the stew. If you must cook from frozen, you may need to add a few extra minutes to the fish cooking time, but thawing first generally yields a better texture. Pat the thawed fish dry before adding it.

3. Can I make this fish and chickpea stew vegetarian or vegan?
Yes! To make it vegetarian, simply omit the fish. You might want to add an extra can of chickpeas or some cannellini beans for extra substance. Ensure you use vegetable broth. For a vegan version, follow the vegetarian instructions, ensuring your broth and other ingredients are certified vegan. Consider adding umami boosters like mushrooms (sautéed with the onions), nutritional yeast, or a dash of soy sauce/tamari near the end.

4. Is this stew spicy?
The recipe includes 1/4 teaspoon of cayenne pepper, which adds a very mild background warmth. If you are sensitive to spice, you can omit it entirely. If you love heat, feel free to increase the cayenne pepper to 1/2 teaspoon or more, or add a pinch of red pepper flakes along with the spices or as a garnish.

5. Can I add other vegetables?
Definitely! This recipe is very forgiving. Zucchini, yellow squash, celery, chopped kale, green beans, peas, or even diced potatoes (add them earlier with the broth to ensure they cook through) are all great additions. Adjust simmering time as needed depending on the vegetable. Adding more vegetables is a fantastic way to boost the nutritional value even further.

6. My stew seems a bit thin/thick. How can I adjust it?

• Too thin? Let the stew simmer uncovered for a few extra minutes (before adding the fish or after removing it temporarily) to allow some liquid to evaporate and thicken the broth. Alternatively, you can mash some of the chickpeas against the side of the pot with a spoon or blend a small portion of the stew (broth and chickpeas, no fish!) and stir it back in.
• Too thick? Simply stir in a little more warm broth or even hot water until it reaches your desired consistency.

7. How far in advance can I make this stew?
The flavour actually deepens overnight! You can make the entire stew (including the fish) a day ahead, store it in the fridge, and gently reheat it before serving (see Storing Tips). For longer storage or best fish texture, consider making the base ahead and adding the fish just before serving.

We hope these FAQs help clarify any lingering questions! Enjoy making and eating your delicious fish and chickpea stew!