Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chickpeas with egg and salted cod. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chickpeas With Egg and Salted Cod is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chickpeas With Egg and Salted Cod is something that I’ve loved my entire life.
Salt cod, chickpeas, and hard-boiled eggs combine in an elegant petisco, the Portuguese version of tapas. Drain cod, return to saucepan, and repeat process twice more. Place the salt cod in a large container of water. Drain well then place in a saucepan with Whisk the reserved oil and vinegar together in a bowl then pour over the chickpea mixture.
To begin with this recipe, we have to prepare a few ingredients. You can cook chickpeas with egg and salted cod using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chickpeas With Egg and Salted Cod:
- Prepare 1 jar cooked chickpeas (approx 540g)
- Prepare 3 eggs
- Prepare 2 pieces Salted cod, (desalted)
- Prepare 1 small or medium onion, finely chopped
- Prepare Drizzle of white wine Vinegar
- Prepare Drizzle of olive oil
- Prepare to taste Salt
- Prepare to taste Ground black pepper
- Get as needed Water
- Prepare Handful pitted olives (optional)
In Rome, fish on Fridays is still a thing - and it's often baccalà, fried, baked or simmered into a rich soup. The cod mixed with the aioli brings a sweet and salty flavor to the dish. The nuts are very crunchy and add a sweet after taste. In a blender, add the chickpeas, garlic, and a pinch each of parsley, cumin, salt, and black pepper.
Instructions to make Chickpeas With Egg and Salted Cod:
- Boil the eggs in a small saucepan until cooked through.
- In another saucepan, fill with water, bring to boiling point. Add the cod and cook through for about 5-10 minutes. Once done remove and set aside.
- Using the same water used to cook the cod add the chickpeas and cook for about 5 minutes, literally just to warm them through so that they are hot.
- Debone the cod and shred using your fingers.
- Drain the chickpeas in a colander and then peel the eggs and slice as finely as you can.
- Using a large bowl or even plate, transfer the chickpeas. Season with salt, pepper, olive oil and vinegar. Mix well and taste. Adjust seasoning if needs be.
- Top with onions, shredded cod, sliced eggs and if using olives. Season with a little bit of black pepper.
- Serve immediately with a salad of choice.
The nuts are very crunchy and add a sweet after taste. In a blender, add the chickpeas, garlic, and a pinch each of parsley, cumin, salt, and black pepper. In a bowl, mix together the chickpea mixture with the cod. An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too. Traditionally eaten at Easter, these salt cod meatballs are served in a chickpea and bean soup and topped with boiled eggs for a Spanish feast.
So that is going to wrap this up with this exceptional food chickpeas with egg and salted cod recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
