Fish with chickpeas
Ingredients:
• 2 pounds of white fish
• ½ cup of capers
• ½ cup of black olives
• 6 güero peppers
• 2 ½ cups of chickpeas
• 1 green pepper
• 4 red tomatoes
• ½ onion
• 2 cloves of garlic
• 4 bay leaves
• salt and pepper to taste
preparation:
- To give a better flavor to the broth, roast the tomatoes with the garlic and the onion.
- Blend them and simmer the sauce. Add the bay leaves, and salt and pepper to taste.
- Cut the green pepper into thin strips (without seeds) and add to the tomato sauce.
- Add 1 cup of water and the chickpeas and let them cook for 10 minutes.
- Add güero peppers, capers and olives.
- Finally, add the white fish cut into medium pieces and lower the flame to the minimum, so that the fish’s flavor is incorporated.
