Halibut and Chorizo Stew with Garlic Toasts

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes diced drained canned
• 2 ounces chorizo sausage diced spanish
• 2 ounce ciabatta bread 
• 0.5 cup cooking sherry dry
• 1.5 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove halved
• 3  garlic cloves sliced
• 20 ounce pacific halibut filets skinless
• 0.3 teaspoon kosher salt 
• 0.5 cup lower-sodium chicken broth fat-free
• 15 ounce no-salt-added chickpeas rinsed drained canned (garbanzo beans)
• 2 teaspoons olive oil divided
• 1 cup onion chopped

Equipment

• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler to high.
2. Heat a large saut pan over medium heat.
3. Add 1 teaspoon oil to pan; swirl to coat.
4. Add chorizo; saut 3 minutes or until lightly browned.
5. Add onion; saut 3 minutes or until just tender.
6. Add sliced garlic; saut 1 minute.
7. Add sherry; cook 1 1/2 minutes, scraping pan to loosen browned bits. Stir in broth and next 5 ingredients (through chickpeas); stir to combine. Nestle halibut fillets in stew; spoon tomato mixture over fillets. Cover and simmer 5 minutes or until fish flakes easily with a fork or desired degree of doneness.
8. Place ciabatta slices on a baking sheet. Broil 1 minute or until toasted.
9. Brush toasts with remaining 1 teaspoon oil; rub toasts with cut sides of halved garlic clove.
10. Serve toasts with stew.