Name: Grilled Swordfish with Chorizo Chickpea Stew
Ingredients: 2 lb swordfish, cut into 4 portions; 4 cup cooked chickpeas; 1/4 cup celery, diced; 1/4 cup carrots, diced; 1/4 cup onions, diced; 1.5 cup tomatoes, chopped and peeled; 6 clove garlic, minced; 8 oz Spanish chorizo, cooked and cut into half moons; 1 tbsp oregano; 1/2 cup parsley; 1 lemon, zested; 1/2 cup white wine; 1/4 cup olive oil