Fish Stew with Chickpeas and Vegetables

For the fish stew, peel onions, carrot, bell bell pepper and potatoes and cut into small cubes. Pour tomatoes in pieces and vegetable soup into a pot.

Add onions, carrot, bell bell pepper, potatoes, spices and sugar, mix and cook for about 10 minutes. Stir from time to time. Meanwhile, rinse the chickpeas in a colander, wash and cut the spinach into noodles and cut the fish fillets into not too small cubes.

After the 10 minutes, add the chickpeas, spinach and fish to the tomato sauce in the pot and simmer for another 5 minutes. Season fish stew with chickpeas and vegetables with salt and pepper and serve sprinkled with the fresh herbs.

If you like, eat a crusty white bread with it.

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