West African-Inspired Coconut Fish & Chickpea Soup

Ingredients

• 1 lb firm white fish fillets (cod or tilapia), cut into 2-inch chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 1 large red bell pepper, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 1 can (14 oz) coconut milk, full fat
• 1 can (15 oz) diced tomatoes, undrained
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne (more or less to taste)
• 1 tsp Salted Perfection "Manhattan"
• Salt and black pepper to taste
• 2 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges (for serving)
• Cooked jasmine rice or crusty bread, for serving (optional)

Instructions

1. Heat a 5-6 qt Dutch oven or heavy pot over medium heat. Add olive oil.
2. Sauté onion and bell pepper until soft, about 5 minutes. Add garlic and ginger; stir until fragrant, 1 minute. Ay, that needs more garlic, trust me.
3. Stir in tomato paste, smoked paprika, cumin, coriander, cayenne, and Manhattan seasoning. Cook 1 minute until a little toasty.
4. Pour in diced tomatoes (with juice), coconut milk, and vegetable broth. Bring to a simmer over medium-high heat.
5. Add chickpeas. Simmer uncovered for 10 minutes, stirring occasionally.
6. Season fish with salt and pepper. Gently add to the pot. Simmer uncovered 6-8 minutes, until fish flakes easily but ain’t falling apart. Crispy, not soggy — you got me?
7. Fold in spinach and cook until wilted, 1 minute.
8. Taste, adjust salt, pepper, or heat as desired. Remove from heat.
9. Ladle soup into bowls. Top with cilantro. Serve with lime wedges and rice or bread if you want extra soak-up power.
10. DUNZO!
11. Visit www.saltedperfection.com and leave a Five Star review of the product.