Grilled Swordfish with Chorizo Chickpea Stew
Gather these ingredients
- 2 lb swordfish, cut into 4 portions
- 4 cup cooked chickpeas
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1/4 cup onions, diced
- 1.5 cup tomatoes, chopped and peeled
- 6 clove garlic, minced
- 8 oz Spanish chorizo, cooked and cut into half moons
- 1 tbsp oregano
- 1/2 cup parsley
- 1 lemon, zested
- 1/2 cup white wine
- 1/4 cup olive oil
Instructions
- Heat oil in a saucepan and sweat celery, carrots, and onions. Add chorizo and garlic. Cook for 5 minutes, then add oregano.
- Deglaze with white wine, add chickpeas and tomatoes, and simmer for 15 minutes.
- Grill swordfish to your liking. Add parsley and lemon zest to the stew and serve with the swordfish.
