Grilled Swordfish - GDLT

Ingredients

• 4 swordfish fillets (Wellgoods) about 200 gr each
• 2 cups chickpeas (should be soaked overnight)
• 1 onion sliced
• 1 small coffee cup olive oil
• 2 teaspoons tomato paste
• 1 tomato finely chopped
• 2 bunches of spinach cut in half
• 4 tablespoons basil pesto
• Rind of 1 lemon boiled and cooled for decoration
• Salt and pepper to taste
• Boil the chickpeas in water until soft
• In another pan, add the olive oil and sauté the onion. Add the tomato paste and the tomato and stir well. Add the cooked chickpeas. Finally add the spinach and allow to wilt.
• In the meantime add salt and pepper to the swordfish fillets followed by a little olive oil. Grill the fillet in the oven grill or on a grill pan until both sides are golden brown and cooked through
• Serve the swordfish fillets on top of the chickpeas and pile high. At the top add a few slivers of the lemon rind. Also add a little pesto to enrich the flavor of the dish and the presentation