Cod with Chickpeas

Name: Cod with Chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Ingredients: Desalted cod 1.2 lbs; Precooked chickpeas 1.67 cups; Peeled tomatoes 1.67 cups; Water 0.8 cup; Red onions 2.5 oz; Fresh chili pepper small 1; Rosemary to taste; Sage to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste

it es br de fr

374

Calories per serving

Lactose Free

Energy Kcal 374
Carbohydrates g 17.4
of which sugars g 9.6
Protein g 46.9
Fats g 13
of which saturated fat g 2.07
Fiber g 13.4
Cholesterol mg 90
Sodium mg 4802

Difficulty: Very easy
Prep time: 10 min
Cook time: 35 min
Serving: 3 persone
Cost: Low

PRESENTATION

Since it began to be imported to Italy in the mid-15th century, cod has enjoyed great success in our traditional and regional cuisine: firstly, because of the versatility of its meat, which lends itself well to stewed, fried, and with summer vegetables or spring vegetables but especially because it is economical and preserves well over time. It is precisely with these qualities in mind that we wanted to create a simple and hearty recipe, aimed at enhancing the genuine taste of this particular food: cod with chickpeas! A rustic-flavored seafood dish, cooked immersed in an abundant tomato and legume-based sauce that tempers the saltiness of the fish without overpowering it. Cod with chickpeas, enjoyed as it is or accompanied with fragrant bread croutons, shows that with humble ingredients, you can create an incredibly rich and appetizing dish!

Come and discover other delicious cod-based recipes:

INGREDIENTS

374

Calories per serving

Desalted cod 1.2 lbs (540 g)

Precooked chickpeas 1.67 cups (400 g)

Peeled tomatoes 1.67 cups (400 g)

Water 0.8 cup (180 g)

Red onions 2.5 oz (70 g)

Fresh chili pepper 1 - small

Rosemary to taste

Sage to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for garnish: Thyme to taste

Preparation

How to prepare Cod with Chickpeas

To make cod with chickpeas, start by preparing all the ingredients you will need for the recipe: divide the cod (we used cod that was already desalted) into 6 pieces of equal thickness 1, clean and thinly slice the onion 2, then chop the fresh chili pepper 3,

the rosemary needles 4 and sage leaves 5. Heat a drizzle of oil in a large saucepan, add the onion, chili pepper, rosemary, and sage 6 and sauté for a couple of minutes.

Now add the peeled tomatoes 7 and the pre-cooked chickpeas drained from their preserving liquid 8, extend the sauce with water 9

and season with salt 10 and pepper. Cover with a lid 11 and cook for about 10 minutes over high heat. After this time, place the cod pieces inside the saucepan 12,

close the lid again 13 and cook for another 10 minutes over medium heat. At this point, take about 6.3 oz of the sauce and transfer it to a tall, narrow container 14, then blend with an immersion blender 15

and pour the cream obtained back into the saucepan 16. Continue cooking for another 10 minutes over high heat, this time without a lid, shaking the saucepan occasionally 17. Serve your cod with chickpeas hot and garnished with fresh thyme leaves 18!

Storage

Cod with chickpeas can be stored in the refrigerator for up to 2 days. Freezing is not recommended.

Advice

If you wish, you can deglaze the sauté with 0.7 oz of red wine. Cod with chickpeas will be even better if you accompany it with crispy garlic-scented bread slices!

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