Hey everyone, it’s Brad, welcome to our recipe site. 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’m gonna make it a bit tasty. This will be really delicious.
Chickpeas With Egg and Salted Cod is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Chickpeas With Egg and Salted Cod is something which I have loved my whole life.
Alentejo's traditional salt cod, chickpeas, and hard-boiled eggs are combined into an elegant petisco, the Portuguese version of tapas. Drain cod, return to saucepan, and repeat process. Place the salt cod in a large container of water.
To get started with this particular recipe, we must 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)
- Make ready 3 eggs
- Get 2 pieces Salted cod, (desalted)
- Prepare 1 small or medium onion, finely chopped
- Make ready Drizzle of white wine Vinegar
- Make ready Drizzle of olive oil
- Get to taste Salt
- Make ready to taste Ground black pepper
- Take as needed Water
- Get Handful pitted olives (optional)
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. Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper. The cod mixed with the aioli brings a sweet and salty flavor to the dish.
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. 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.
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