Halibut and Chickpea Soup

Photo: Annabelle Brakey; Styling: Dan Becker

Time: 30 minutes. The slightly salty broth and fresh herbs in this easy fish stew are delicious soaked up with crusty bread.

Yield: Serves 6 (serving size: 2 cups)
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 30%
  • Protein: 22g
  • Fat: 7.6g
  • Saturated fat: 0.9g
  • Carbohydrate: 14g
  • Fiber: 3.6g
  • Sodium: 1083mg
  • Cholesterol: 24mg


  • 1 teaspoon olive oil, plus more for drizzling
  • 3/4 cup chopped onion
  • 1 teaspoon fennel seeds, crushed
  • 1 small sprig fresh rosemary (about 4 in.)
  • 4 tomatoes (about 1 lb.), roughly chopped
  • 1 can (14 oz.) chickpeas (garbanzos), drained
  • 1/2 cup dry white wine
  • 6 cups reduced-sodium chicken broth
  • 1 pound white fish fillets such as halibut or cod
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped flat-leaf parsley leaves


  1. 1. Heat 1 tsp. oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add fennel seeds, rosemary, tomatoes, chickpeas, wine, and broth and cook, covered, until boiling.
  2. 2. Meanwhile, cut fish into 1-in. chunks and add to boiling broth. Reduce heat and simmer until fish is cooked through and pulls apart when poked with a fork, about 3 minutes. Remove rosemary sprig, season with salt and pepper, and spoon into bowls. Drizzle each serving with oil, sprinkle with parsley, and serve with warm, crusty bread.
  3. Note: Nutritional analysis is per serving.
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