The cod dish with chickpeas and artichokes is great for this Holy Week, if you are one of those who likes to maintain tradition. Cod is a dish that is appreciated throughout the world not only for its rich and juicy meat but also for its liver oil. It is rich in omega 3, vitamin A and vitamin D and to taste it in our dish today we have chosen to accompany it with chickpeas and artichokes.
Chickpeas are a very typical Mediterranean legume that, together with cod and artichokes, will help us have a balanced dish on the table, which is very convenient for us to have a complete supply of essential amino acids.
Let's start with the ingredients that we will need for this dish.
COD WITH GRABPEANS AND ARTICHOKES
Ingredients (6 servings approx.)
- 200 g milky chickpeas
- 3 eggs
- 4 artichokes
- 6 loins of desalted cod
- flour
- 2 onions
- 3 garlic cloves
- 1 bay leaf
- 2 cans of whole or crushed tomato
- 1 splash of brandy
- salt
- sugar
- olive oil
Also for the bite:
- 2 cloves of garlic
- pinions
- parsley
- pinch of salt
Preparation (2 hours approx.):
1. The night before, soak the chickpeas. The next day bring water to boil and add the chickpeas. Cook for an hour and a half.
2. Boil the eggs and set aside.
3. Peel the artichokes and boil them until they begin to become soft. Reserve.
4. Put plenty of oil in a frying pan. Dust the cod loins with flour and fry them. Reserve.
5. Peel the onions and garlic and put them through the crusher.
6. In a low, wide casserole, put some of the oil from frying the cod and sauté the onion, garlic and a bay leaf. Cook for about 5 minutes.
7. Add the crushed tomato and brandy. Add salt to taste and sugar if the tomato is too acidic. Cover and let cook for about 15 minutes over low heat.
8. When the tomato is ready, add 2 glasses of water.
9. Place the cod loins in the casserole, add the artichokes cut into pieces and the chickpeas. Cover and let cook for 5 minutes. Adjust salt.
10. Meanwhile, make the mince and add it to the casserole.
11. Peel the hard-boiled eggs, cut them in half and place them in the casserole. Cover and let cook for another 10 minutes.
12. Let the casserole rest for about 5 minutes and serve.
Enjoy!
