Fish soup with chickpeas and rosemary

Ingredients

For 1 serving

• Cod150 g
• Cooked chickpeas120 g
• Cherry tomatoes120 g
• Garlic1 clove
• Fish stock350 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Whole wheat bread1 slice
• Chili pepperto taste
• Saltto taste

Contains: gluten, fish, celery,

Method

1. Warm the fish stock. Wash and halve the cherry tomatoes; rinse and drain the chickpeas; crush the garlic clove; pat the cod dry, remove any bones and cut it into pieces of about 4 cm.
2. Heat the olive oil in a pan over medium heat with the garlic, the rosemary sprig and the chilli for a minute, until fragrant.
3. Add the tomatoes and chickpeas and cook for 5 minutes, until the tomatoes soften; pour in the hot stock and cook for 10 minutes over medium-low heat.
4. Remove the garlic and rosemary, take out a ladle of soup, blend it and stir it back in to make the soup creamier. Adjust the salt.
5. Add the cod and cook for 6 minutes over low heat without stirring, until white and flaking. Meanwhile toast the wholemeal bread and serve it with the soup.