This is a favorite dish for a traditional lunch in family. Brings the childhood memories and flavors stored in memory.
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Chickpeas
● Cod
● Onion
● Olive oil
● Parsley
● Eggs
● Vinegar
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE COOKED CHICKPEAS WITH COD:
Cook the chickpeas in a pressure cooker with water seasoned with some salt about 20 to 25 minutes. When the chickpeas are cooked, drain it with a skimmer and set aside.
Meanwhile, peel and wash the potatoes. Put them together with the eggs in a saucepan with water seasoned with salt. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes. When the potatoes and the eggs are almost cooked, add the cod steaks and simmer more six to seven minutes. When everything is cooked, drain the water and set aside.<
In a bowl, mix with a fork the chopped onion and the chopped parsley. Drizzle the cod, potatoes, chickpeas and the eggs cut into round slices with olive oil and vinegar and pour the onion and parsley mixture over the cod.
YOU MAY ALSO LIKE:
● Cod rice with spices
● Pasta with cod and shrimp
● Cod with mayonnaise
● Fried cod with special sauce
● Baked cod with potatoes and egg
● Portuguese cod migas with poached eggs
● Baked cod with tomato and potatoes
● Cod with eggs
● Cod stew with shrimp
● Fried cod with onion
Cooked chickpeas with cod
This is a favorite dish for a traditional lunch in family. Brings the childhood memories and flavors stored in memory.
(2 votes, 5.00 out of 5)
Ingredients
- 500 grams (17 1/2 ounces) chickpeas
- 4 desalted cod steaks (about 1 kg (2 1/4 pounds))
- 1 medium onion
- Olive oil (to taste)
- Parsley (to taste)
- 4 eggs
- Vinegar (to taste)
- Salt (to taste)
Directions
- Soak the chickpeas overnight.
- The next day, cook the chickpeas in a pressure cooker with water seasoned with some salt about 20 to 25 minutes. When the chickpeas are cooked, drain it with a skimmer and set aside.
- Meanwhile, peel and wash the potatoes. Put them together with the eggs in a saucepan with water seasoned with salt. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes. When the potatoes and the eggs are almost cooked, add the cod steaks and simmer more six to seven minutes. When everything is cooked, drain the water and set aside.
- In a bowl, mix with a fork the chopped onion and the chopped parsley.
- Drizzle the cod, potatoes, chickpeas and the eggs cut into round slices with olive oil and vinegar and pour the onion and parsley mixture over the cod.
