Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chickpeas with egg and salted cod. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Chickpeas With Egg and Salted Cod is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chickpeas With Egg and Salted Cod is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 1 jar cooked chickpeas (approx 540g)
- Make ready 3 eggs
- Prepare 2 pieces Salted cod, (desalted)
- Prepare 1 small or medium onion, finely chopped
- Take Drizzle of white wine Vinegar
- Prepare Drizzle of olive oil
- Get to taste Salt
- Get to taste Ground black pepper
- Get as needed Water
- Make ready 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. Spanish cod stew with chickpeas. 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.
You may be able to find more information about this and similar content on their web site.. 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. 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.
So that’s going to wrap it up for this special food chickpeas with egg and salted cod recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
