Chickpeas With Egg and Salted Cod
It's very easy to make and quite refreshing in the summer heat.
To remove the salt from the cod you'll need to leave the cod pieces skin side up in a bowl of water for 24 hours prior, changing the water every few hours.
Chickpeas With Egg and Salted Cod
It's very easy to make and quite refreshing in the summer heat.
To remove the salt from the cod you'll need to leave the cod pieces skin side up in a bowl of water for 24 hours prior, changing the water every few hours.
Open in Cookpad AppSteps
- 1
Boil the eggs in a small saucepan until cooked through.
- 2
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.
- 3
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.
- 4
Debone the cod and shred using your fingers.
- 5
Drain the chickpeas in a colander and then peel the eggs and slice as finely as you can.
- 6
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.
- 7
Top with onions, shredded cod, sliced eggs and if using olives. Season with a little bit of black pepper.
- 8
Serve immediately with a salad of choice.
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