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Hearty chickpea broth with fish and island herbs. The soup of the Lesvos fishing boats — sustaining, deeply flavored, honest.
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ingredients
•
🌾 LEGUMES
•
2 × 14 oz cans chickpeas, drained and rinsed
•
🐟 SEAFOOD
•
400g firm white fish fillets (cod, halibut, or sea bass), cut into chunks
🍅 PANTRY
•
6 cups fish or vegetable stock
•
Olive oil
•
Juice of 1 lemon
🧅 PRODUCE
•
1 large onion, finely chopped
•
3 garlic cloves, minced
•
2 medium tomatoes, diced (or ½ can crushed tomatoes)
•
2 celery stalks, sliced
•
Fresh parsley for serving
🌿 SPICES & SEASONING
•
1 tsp dried oregano
•
2 bay leaves
•
½ tsp ground cumin
•
Salt
•
Black pepper
Lesvos
Fisherman's Chickpea Soup
Hearty chickpea broth with fish and island herbs.
Hearty chickpea broth with fish and island herbs. The soup of the Lesvos fishing boats — sustaining, deeply flavored, honest.
Ingredients
🌾 LEGUMES
— 2 × 14 oz cans chickpeas, drained and rinsed
🐟 SEAFOOD
— 400g firm white fish fillets (cod, halibut, or sea bass), cut into chunks
🍅 PANTRY
— 6 cups fish or vegetable stock
— Olive oil
— Juice of 1 lemon
🧅 PRODUCE
— 1 large onion, finely chopped
— 3 garlic cloves, minced
— 2 medium tomatoes, diced (or ½ can crushed tomatoes)
— 2 celery stalks, sliced
— Fresh parsley for serving
🌿 SPICES & SEASONING
— 1 tsp dried oregano
— 2 bay leaves
— ½ tsp ground cumin
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large heavy pot — for the full soup.
🔪 PREP FIRST
🐟 FISH PREP
— Cut fish into large chunks — 2 inch pieces.
— Pat dry.
— Season lightly with salt.
— 👉 Add fish at the end — it needs only a few minutes.
🧅 PRODUCE PREP
— Finely chop onion.
— Mince garlic.
— Dice tomatoes.
— Slice celery.
Method
STEP 1 — BUILD THE BASE
— Heat pot over medium heat.
— Add:
— 3 tbsp olive oil
— Chopped onion
— Celery
— Cook 7–8 minutes until soft.
— Then:
— Add garlic
— Cook 1 minute.
STEP 2 — ADD TOMATOES & SPICES
— Add:
— Diced tomatoes
— ½ tsp cumin
— 1 tsp oregano
— Cook 3–4 minutes until tomatoes soften.
STEP 3 — ADD CHICKPEAS & STOCK
— Add:
— Chickpeas
— Stock
— Bay leaves
— 1 tsp salt
— Bring to a boil, then reduce to a steady simmer.
— Cook 20 minutes.
STEP 4 — ADD FISH
— Gently nestle fish chunks into the broth.
— Simmer 6–8 minutes.
— You're looking for:
— Fish opaque and flaking easily
— Broth fragrant and slightly thickened
👉 Do NOT stir vigorously after adding fish — the chunks will break apart.
STEP 5 — FINISH
— Remove bay leaves.
— Squeeze lemon juice over the top.
— Taste and adjust salt.
— Drizzle with olive oil.
— Scatter fresh parsley.
Chef's Note: The fish goes in last and cooks briefly. Everything else can wait — the fish cannot.