Hake and chickpea stew with rosemary

Ingredients

For 1 serving

• Hake170 g
• Cooked chickpeas150 g
• Canned peeled tomatoes150 g
• Onion40 g
• Rosemary2 g
• Garlic1 clove
• Bread30 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

Method

1. Peel the onion and garlic and chop them finely with the rosemary needles. Rinse and drain the chickpeas.
2. In a saucepan heat the oil over medium heat and fry the mixture for 4–5 minutes, until the onion is translucent.
3. Add the crushed peeled tomatoes, the chickpeas, a small ladle of water and a pinch of salt and cook over medium-low heat for 10 minutes, until the sauce thickens.
4. Meanwhile remove any bones from the hake and cut it into roughly 4 cm pieces; salt lightly.
5. Lay the hake in the stew, cover and cook over low heat for 7 minutes without stirring, until white and flaky; add pepper at the end.
6. Toast the bread in a pan or toaster for 2 minutes, until crisp, and serve it with the stew.