How to make it

  • Sprinkle fish with salt, pepper and sugar.Toss well and refrigerate 4 hrs. or over night.
  • Drain and rinse chickpeas, and put in large pan. Add onion, studded with the cloves, carrot and plenty of water. Cover and bring to a boil. Simmer, covered partially, until the chickpeas are tender, anything from 1 hr. to 2 hrs., depending on age. Add salt and let cool in their liquid.
  • Heat the stock in a large pot and add an equal amount of chickpea liquor. add chickpeas to the stock mixture. season and heat.
  • For the gremolata, chop the parsley, garlic and lemon peel together. Set aside.
  • Rinse the fish, dry very well and season with plenty of pepper. Heat oil in a heavy ( cast iron ) pan over high heat. Cook the fish on the good side for 5 min. first, than flip and cook 3 min. on the other side.
  • Laddle chickpeas in warmed soup plates, add some broth, place fish on top and sprinkle with gremolata. Serve at once.

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  • lailahusain 8 years ago
    Looks delicious :) High in protein and low in carbs and fat, perfect!
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