Peruvian Chickpea Stew with Aji Panca Seared Fish and Herb Sauce

Name: Peruvian Chickpea Stew with Aji Panca Seared Fish and Herb Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz firm white fish fillets; 3 cups cooked chickpeas; 1 1/4 cups red onion; 1 tbsp garlic; 3 tbsp aji panca paste; 1 cup tomato; 1 cup red bell pepper; 1 tsp ground cumin; 1 tsp dried oregano; 2 cups vegetable or fish stock; 3/4 cup evaporated milk; 1/2 cup fresh cilantro; 1/2 cup fresh parsley; 2 tbsp lime juice; 3 tbsp vegetable oil; 2 tbsp rice flour; 1 1/4 tsp salt; 1 tsp black pepper

An original Peruvian-inspired recipe featuring a creamy chickpea stew with aji panca, tomato, bell pepper, and cumin, topped with pan-seared fish fillets and a fresh cilantro-parsley-lime sauce. It offers comforting Creole flavor with an elegant homemade touch.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como merluza, corvina or bacalao fresh, en 4 porciones)
500 g cooked chickpeas (escurridos)
180 g red onion (chopped diced small)
15 g garlic (finely chopped)
45 g aji panca paste (divided)
200 g tomato (pelado and chopped diced small)
120 g red bell pepper (chopped diced small)
2 g ground cumin
1 g dried oregano
500 ml vegetable or fish stock (hot)
180 ml evaporated milk
20 g fresh cilantro (leaves and stalks tiernos, divided)
15 g fresh parsley (leaves)
30 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
16 g rice flour (for cubrir lightly the pescado)
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)

Nutrition facts

per serving

438 kcal

Calories

35.2 g

Protein

29.6 g

Carbs

20.1 g

Fat

7.4 g

Fiber

22.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Pat the fish fillets dry with paper towels. Season them with 1 tablespoon lime juice, 1 tablespoon aji panca paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the base.
2
2. In a medium pot, heat 2 tablespoons vegetable oil over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.
3
3. Add the remaining aji panca paste, tomato, red bell pepper, ground cumin, and dried oregano. Cook for 5 minutes, stirring, until the tomato breaks down slightly and the base becomes deeply colored.
4
4. Add the cooked chickpeas and hot stock. Mix well and simmer over medium-low heat for 12 minutes so the flavors can meld.
5
5. Stir in the evaporated milk and half of the chopped fresh cilantro. Cook for 5 more minutes over low heat, without boiling hard, until the stew turns creamy. Adjust with 1/2 teaspoon salt and a little black pepper.
6
6. While the stew finishes, mix the rice flour with a pinch of salt and pepper, and lightly coat the fish fillets on both sides. Shake off the excess.
7
7. Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the fish for 3 to 4 minutes per side, depending on thickness, until cooked through and nicely browned. If you prefer to finish it in the oven, transfer it to an oven-safe tray and bake at 400°F / 200°C for 4 to 6 minutes.
8
8. For the herb sauce, finely chop the remaining fresh cilantro and the fresh parsley. Mix them with the remaining tablespoon of lime juice, 1 tablespoon water, a pinch of salt, and a pinch of black pepper.
9
9. Spoon the chickpea stew into shallow bowls, place a seared fish fillet on top, and finish with the herb sauce over or alongside.
10
10. Serve immediately while hot to keep the contrast between the creamy stew and the golden fish.

Chef tips

For a thicker texture, lightly mash 1/2 cup of the chickpeas in the pot before adding the evaporated milk. Use a firm-fleshed fish so it does not break apart while searing.

Substitutions

You can replace the evaporated milk with coconut cream for a dairy-free version, and use cooked white beans instead of chickpeas. The cilantro can be combined with mint for a fresher profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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