Chickpeas With Egg and Salted Cod
Chickpeas With Egg and Salted Cod

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chickpeas with egg and salted cod. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Chickpeas With Egg and Salted Cod is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chickpeas With Egg and Salted Cod is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook chickpeas with egg and salted cod using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chickpeas With Egg and Salted Cod:
  1. Prepare 1 jar cooked chickpeas (approx 540g)
  2. Make ready 3 eggs
  3. Make ready 2 pieces Salted cod, (desalted)
  4. Make ready 1 small or medium onion, finely chopped
  5. Make ready Drizzle of white wine Vinegar
  6. Get Drizzle of olive oil
  7. Get to taste Salt
  8. Make ready to taste Ground black pepper
  9. Prepare as needed Water
  10. Take Handful pitted olives (optional)

This cod with chickpeas recipe is an easy baked cod recipe with chickpeas. Make our one-pot recipes with white fish. A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days) Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.

Instructions to make Chickpeas With Egg and Salted Cod:
  1. Boil the eggs in a small saucepan until cooked through.
  2. 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.
  3. 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.
  4. Debone the cod and shred using your fingers.
  5. Drain the chickpeas in a colander and then peel the eggs and slice as finely as you can.
  6. 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.
  7. Top with onions, shredded cod, sliced eggs and if using olives. Season with a little bit of black pepper.
  8. Serve immediately with a salad of choice.

We're back at George Washington's Mount Vernon for a bonus episode with Deb Colburn. Today she has a recipe for "Dressing A Salt 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. This is a favorite dish for a traditional lunch in family. Bring to a boil over high heat.

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