Chickpeas with Rice and Fish

Name: Chickpeas with Rice and Fish
Prep time: 10 min
Cook time: 40 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 2 spring onions, chopped; 1 medium cuttlefish, chopped into small pieces; 160g squid, sliced into rings; 3 tbsp homemade tomato sauce with vegetables; 120g monkfish; 500g cooked chickpeas; 2 and a half glasses of fish stock; 100g cooked brown rice; Salt; Extra virgin olive oil

Beans & legumes

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These chickpeas with rice and fish make a wonderfully comforting stew, the kind of one-pot meal I love when I want a complete dinner without cooking a second dish. It features monkfish, cuttlefish, and squid—a seafood combination full of coastal flavour and varied textures. With the quantities here, you get two to three servings, and it takes about 50 minutes from start to finish.

To make this fish and chickpea stew, I use pre-cooked chickpeas and brown rice, which is key for keeping the cooking times accurate. Spring onion, homemade tomato sauce with vegetables, and fish stock bring everything together with plenty of depth. It's a simple way to combine legumes, grains, and seafood in a single bowl, especially comforting when you're craving something warm.

To switch up your legume dishes, I also recommend my chickpeas with rice and ham and this express chickpea stew with king prawns.

Prep: 10 minCook: 40 minServes: 3

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Ingredients

Here are the ingredients you need for 2/3 servings

2 spring onions, chopped
1 medium cuttlefish, chopped into small pieces
160g squid, sliced into rings
3 tbsp homemade tomato sauce with vegetables
120g monkfish
500g cooked chickpeas
2 and a half glasses of fish stock
100g cooked brown rice
Salt
Extra virgin olive oil

Step by step

Method

1In a shallow casserole dish, cook the onion with a drizzle of oil and salt until soft and translucent.
2Next, add the cuttlefish and squid and cook until they release their juices and the liquid evaporates.
3Add the tomato sauce and sauté briefly.
4Stir in the chickpeas, rinsed and well drained.
5Cover with the stock and simmer, covered, over medium heat for 15 minutes.
6Once that time is up, add the monkfish and cook uncovered over low heat for 5 more minutes.
7Finally, fold in the cooked brown rice that you have prepared beforehand and drained well.
8Cook for 2 minutes to let the flavours meld.
9Now we can enjoy our CHICKPEAS WITH RICE AND FISH

Frequently asked questions

Can I swap the monkfish for another fish?

Yes, you can use hake or fresh cod, skinned and deboned. Since they are more delicate than monkfish, add them towards the very end and avoid stirring too much so they don't break apart.

Can I use uncooked rice instead of cooked?

It's best not to swap it directly: this recipe calls for 100g of already cooked brown rice. If you have raw rice, cook it separately following the package directions and then weigh out what you need.

How do I store leftover chickpeas with rice and fish?

Cool the leftovers quickly and store them in an airtight container in the fridge, without leaving them at room temperature for more than two hours. Because it contains cooked rice and fish, eat it within 24 hours and reheat only the portion you're having until piping hot.