Fish Filet Over Chickpeas from A Taste of Cuba by Cynthia Carris Alonso

Ingredients

• 1 cup chopped tomato
• 2 red bell peppers, finely chopped
• 5 cloves garlic, crushed
• 2 ounces chorizo, chopped
• 1 cup dried or canned chickpeas
• 1 large white onion, finely chopped
• 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• Fresh parsley, pinch of chopped or sprig of flat
• 5 threads saffron
• 8 ounces white fish fillet (such as dorado or cod)