Chickpeas With Egg and Salted Cod. 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. I'm obsessed with chickpeas, I can literally eat them right out of the can.
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. Season eggs with salt and pepper. You can cook Chickpeas With Egg and Salted Cod using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Chickpeas With Egg and Salted Cod
- You need 1 jar of cooked chickpeas (approx 540g).
- It's 3 of eggs.
- Prepare 2 pieces of Salted cod, (desalted).
- You need 1 of small or medium onion, finely chopped.
- You need of Drizzle of white wine Vinegar.
- Prepare of Drizzle of olive oil.
- You need to taste of Salt.
- Prepare to taste of Ground black pepper.
- It's as needed of Water.
- Prepare Handful of pitted olives (optional).
Spoon chickpea stew into bowls and top each with a fried egg. 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. Transfer to a serving bowl then scatter over the eggs and olives.
Chickpeas With Egg and Salted Cod step by step
- 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..
Place the salt cod in a large container of water. Drain well then place in a saucepan with enough Whisk the reserved oil together in a bowl then pour over the chickpea mixture. Transfer to a serving bowl then scatter over the eggs and olives, and. Spanish cod stew with chickpeas. salt and black pepper. 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.