Spanish Chickpeas with Crispy Fish: A Quick 30-Minute Andalusian Recipe

Bienvenidos and welcome to another episode of Spain on a fork today once again we're making a recipe from the beautiful province of Jaen which is in the region of Andalucia you know like I've told in the past famously known for making some of the best olive oil in the world and having some amazing architecture we're talking tomato chickpeas with crispy fish this is known as Garbanzos con Tomate y Bacalao Frito now the beauty of this recipe besides the fact that it's easy to make and made with basic everyday ingredients is that it comes

together in 30 minutes yet the flavors feel like they've been simmering for hours and hours folks serve this dish next to a garden salad and a crunchy baguette you're gonna have yourself a fabulous meal really quick before we start a shout out to a couple of my patreons Jim Schallert and Barbara Eastman again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you alright let's just jump right into this I'm going to heat a large fry pan with a medium heat and add in three tablespoons of extra virgin olive oil which is 45 ml make sure to use the good stuff here as this is what truly makes a difference in

this dish link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to finely chop one medium-sized onion and roughly chop six cloves of garlic and like I've told you in prior videos if you prefer you can chop the ingredients before heating the pan then we'll add the chopped ingredients into the hot fry pan and we'll mix them around continuously that way they don't brown too quickly and it all evenly sautes after 3 to 4 minutes and the onions are slightly translucent I'm going to add 1 teaspoon of sweet smoked Spanish paprika which is 2 1/2 grams we'll also add in 1 teaspoon of dried cilantro

which is 1 gram this is also known as dried coriander and 3/4 of a teaspoon of ground cumin which is 2 grams and we'll give it a quick mix and I tell you by adding in the spices and herbs right now and lightly sautéing them it's going to make them nice and aromatic then we'll add in a 15 oz can of tomato sauce which is 425 grams this is similar to passata and 1/4 cup of vegetable broth which is 60 ml and we'll give it a mix until it's well mixed together then we'll drain a jar of cooked chickpeas into a colander this is the same thing as the canned ones and rinse the chickpeas under some water size of the jar that I'm using is 25 oz which is

700 grams link where you get the super soft Spanish chickpeas I'm using in the description box below and then we'll gently add the chickpeas into the pan with the tomato sauce then we'll season with sea salt and freshly cracked black pepper no need to add sugar here to cut the acid from the tomatoes as that sweet smoked Spanish paprika gives it the perfect balance and we'll give this one final mix until it's well mixed together and then we'll place a lid on the pan and lower the fire to a low heat and let this simmer for about 10 minutes that way all the flavors can develop in the meantime let's start prepping the crispy fish I'm going to add in two cod fillets over some

paper towels and pat them completely dry size of the fillets that I'm using are 8 oz which is 225 grams each and I am using cod I bought frozen and thawed out but you can also use the fresh stuff here as well as any other type of firm white fish then we'll season the cod with sea salt and freshly cracked black pepper and you want to make sure to do this on both sides and then cut each fillet into four evenly sized pieces for a total of eight pieces of fish then we'll add in half a cup of all-purpose flour into a bowl which is 60 grams and crack in one large egg into a separate bowl then we'll add in 1 tbsp of milk over the egg

which is 15 ml season with salt and pepper and give it a whisk until it's well mixed together now before we start coating the piece of fish let's start heating the oil I'm going to heat a separate fry pan with a medium heat and add in 1/4 cup of extra virgin olive oil which is 60 ml once again link where you can get the Spanish one I'm using in the description box below while the oil is heating we'll start coating the pieces of fish first we'll go into the flour and then into the egg wash and you want to make sure at each stage they're fully coated all around once all the pieces of fish have been coated

let's move back to the fry pan once the oil's nice and hot we'll add in the pieces of fish and you want to make sure they're on a single layer and evenly spaced out and we're going to fry the fish between 5 to 7 minutes or until it's golden and crispy all around and just cooked through once the pieces of fish are golden and crispy and just cooked we'll transfer them into a dish with some paper towels then we'll move back to the chickpeas after simmering them for 10 minutes they are ready to go and if you see that your mixture is too thick just add in some more broth at this point

I'm going to remove the pan from the heat and transfer some of the mixture into a shallow bowl then we'll top it off with a couple pieces of fish and some chopped parsley check it out our tomato chickpeas with crispy fish is done easy to make beautiful presentation and all done in just 30 minutes let's give this a try and see how it turned out once again folks Garbanzos con Tomate y Bacalao Frito that's another tongue twister Garbanzos con Tomate y Bacalao Frito either way I am so excited to try this here we go check this out that is so good you know hard to believe we grabbed such simple ingredients and we

got so many flavors out of this the chickpeas absorbed everything in the pan and that fish with that light crispy texture taking this to the next level easy to make heart healthy give it a try at home once again next to garden salad crunchy baguette and of course a bottle of Spanish wine from the beautiful region of Jumilla you're gonna have yourself a fabulous meal if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every

time I release new content and to become a part of the Spain on a fork family till the next time hasta luego!