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🐠Codfish with chickpeas🐠

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🐠Codfish with chickpeas🐠


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Tempo de preparo

1 hour(s)


10 servings

Danielle Barboza

  • Ingredients
  • Recipe
  • Cooked Chickpeas400 g
  • Cooked and shredded cod600 g
  • Boiled Eggs4 unit(s)
  • Large onion1 unit(s)
  • Minced Garlic Cloves3 unit(s)
  • Extra Virgin Olive Oil200 ml
  • Black olives50 g
  • Green olives50 g
  • Green pepper1 unit(s)
  • Red Pepper1 unit(s)
  • Boiled Potatoes, cut into slices1/2 kg
  • Chopped parsley1 unit(s)
  1. Peel the onion and garlic, cut the onion and peppers into half moons and finely chop the garlic cloves. Fry them in a skillet with oil.
  2. Add the cod, mix and cook for about 2 to 3 minutes on low heat, stirring occasionally.
  3. Then add the chickpeas previously cooked in salted water and fried and drained garlic, season with a pinch of pepper and, if necessary, add a little salt. Engage well.
  4. Remove from heat and add olives, chopped parsley.
  5. On a platter, arrange layers of cod, another layer of potatoes, alternating decorate with boiled eggs, cut into slices. Drizzle with plenty of oil.

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