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Cod Pie with Chickpea Pasta.

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Cod Pie with Chickpea Pasta.

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Tempo de preparo

1 hour(s)


6 servings


  • Ingredients
  • Recipe
  • Boiled Chickpeas400 g
  • Milk250 ml
  • Olive oil4 tablespoon
  • Salt to taste
  • Wheat Flour400 g
  • Onion cut into strips1 unit(s)
  • Chopped Garlic3 unit(s)
  • Chopped skinless tomato2 unit(s)
  • Cod1/2 cup
  • Wheat Flour3 tablespoon
  • Creamy cottage cheese (stuffing)200 g
  • Olive oil (filling)3 tablespoon
  • Carrot and chopped yellow pepper100 g
  1. Put the cod in a pan with water and let it cook for ten minutes after boiling. Then drain, let it cool down a bit, clean it by discarding the skin and pimples and shred it. Leave reserved.
  2. Soak the chickpeas in water for eight hours and then drain. Then, put water and a little salt in a pressure cooker and let the chickpeas cook for twenty minutes. Leave reserved.
  3. To prepare the dough, separate four spoonfuls of the cooked chickpeas and the rest put in the blender to beat together with the milk, four spoons of olive oil and a pinch of salt.
  4. In a large bowl, pour the mixture beaten in the blender, also add the wheat flour and knead well until it starts to release from the hands.
  5. Place the dough on a smooth surface and open it with the help of a rolling pin, trying to leave it with an approximate thickness of half a centimeter.
  6. Then, use a round shape with a removable bottom (24 cm in diameter) and line the bottom and sides with the dough. I also made it for my client directly in the form of aluminum
  7. Take the mold with the dough to bake in the preheated oven at 180°C for twenty minutes. Afterwards, remove and book.
  8. To prepare the filling, heat oil in a suitable pan and sauté the onion and garlic cloves until they are lightly golden.
  9. Next, add the shredded codfish, the chopped tomatoes and wait to cook for another five minutes, stirring occasionally.
  10. Now add three spoons of wheat flour and stir so that it doesn't get lumpy.
  11. Also add the cream cheese, the chopped olives, a little parsley and the four reserved chickpeas spoons and mix until you form a homogeneous cream.
  12. Pour the stuffing into the mold with the reserved baked dough, adjusting and accommodating everything with the help of a spatula.
  13. Place the pan back in the oven and bake for another fifteen minutes or until golden brown.
  14. Fourteenth step: Ready, your cod pie with chickpea dough is perfect. Now all you have to do is take it to the table to serve it right away.

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