Meat, poultry and fish

Cod with Chickpeas

Name: Cod with Chickpeas
Prep time: 20 min
Yield: 5 portions
Ingredients: 2 liters of water; 700 g flaked cod, desalted; 3 tablespoons olive oil (45 ml); 2 cups cooked chickpeas, previously soaked (385 g); 2 medium onions, cut into petals (300 g); 2 medium ripe tomatoes, chopped (300 g); ½ cup chopped parsley and scallions (20 g); 2 pinches of salt; ½ cup small pitted black olives (50 g)

Preparation time: 20 min

Serves: 5 portions

See the step-by-step instructions to prepare a delicious cod with chickpeas. Let’s get cooking!

Ingredients

2 liters of water
700 g flaked cod, desalted
3 tablespoons olive oil (45 ml)
2 cups cooked chickpeas, previously soaked (385 g)
2 medium onions, cut into petals (300 g)
2 medium ripe tomatoes, chopped (300 g)
½ cup chopped parsley and scallions (20 g)
2 pinches of salt
½ cup small pitted black olives (50 g)

Modo de preparo

Cook the cod: Poach the cod over low heat for 3 minutes. Remove from heat, drain, and keep warm.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for about 5 minutes, until it’s lightly golden. Add the chickpeas and tomato, and sauté for another 2 minutes, or until heated through. Stir in the parsley, salt, and olives, mix well, then remove from heat.
Arrange the chickpea mixture in a serving dish and place the reserved cod on top. Drizzle with the remaining olive oil and serve immediately.

To desalinate cod fillets: immerse them in water in a large container and refrigerate for 24 hours, changing the water at least 4 times.
To get 2 cups of cooked chickpeas: soak them for 6 hours, drain, cover with water and cook in a pressure cooker on medium heat for 12 minutes after boiling begins. Turn off the heat and wait for the pressure to release before opening.

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