Chickpeas with Cod (Garbanzos con Bacalao)

A must-try dish at this time of year: a stew cooked slowly and with time, with selected ingredients to enjoy it with all its flavour.

We have to soak the chickpeas the night before preparing it. We also put the cod in water to desalinate. 

The first thing to do is to coat the pieces of cod in a little flour and fry them in very hot olive oil. Set the cod aside and fry a finely chopped onion in the same olive oil used to cook the cod. When the onion is fried, add chopped tomato and a chopped red pepper with its juice. We have also crushed a clove of garlic and a sprig of parsley and dissolved the mixture with a splash of manzanilla wine. Add the mixture to the vegetables and bring to the boil. Cook and add the pieces of cod so that they are cooked with the sauce. Cook over a low heat, mixing all the ingredients of the stew.

Let all the ingredients settle for a quarter of an hour and eat.

Chickpeas with Cod (Garbanzos con Bacalao)


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