Chickpeas are chickpeas. It goes well with fish. If you can't get chickpeas, buy canned light beans. Stewed fish with chickpeas in a slow cooker is a simple quick recipe.
It is necessary
- For four servings:
- - 500 g of fish fillets;
- - 1 onion;
- - 1 can of chickpeas;
- - 3 tomatoes;
- - 5 cloves of garlic;
- - 2 tbsp. tablespoons of flour;
- - 1/2 cup tomato sauce;
- - 1/4 teaspoon of turmeric;
- - 1/2 teaspoon of cumin;
- - parsley, pepper, salt, vegetable oil.
Instructions
Step 1
Peel the onion, cut it, put it in the multicooker bowl, pour in a small amount of vegetable oil. Cook the onions for 15 minutes in Bake mode. During this time, you will have time to rinse the fish and cut it into pieces.
Step 2
Pepper and salt the fish pieces, dip them in flour, put them on the onion in the multicooker bowl, fry together for another 15 minutes. Then add spices, diced tomatoes, chickpeas (pre-soak overnight). If you are using canned beans, drain all the liquid from them first. If you do not like the peel of tomatoes, then first scald them with boiling water and remove it, use only the pulp.
Step 3
Finely chop the parsley, chop the garlic in a garlic press, send it along with the herbs to a slow cooker, mix. Add tomato sauce, put on "Stew", cook for half an hour. Then let the dish sit for 5 minutes.
Step 4
This recipe is good because there is almost no fishy smell in the finished dish, even if you cook with pollock fillet, which has a rather persistent smell. Stewed fish with chickpeas is served hot on the table.
