Chickpeas with salted & dried cod

BY ANDRÉ RODRIGUES DA SILVA . PORTUGAL . EUROPECod salad

Chickpeas and dried salted cod are a classic Portuguese combination and you can either serve them hot or cold. Since we’re still in summer time I’ve decided to cook a cold salad. There are a few different ways to prepare it, here’s my take on it:

(Serves 2)
250g Chickpeas (dried)
150g Dried salted cod (1 medium steak)
75g Olives (de-stoned and sliced)
1 Medium onion (diced)
1 Garlic clove crushed with sea salt
2 Red chillies (de-seeded and diced)
4 Medium sized tomatoes.
4 Quail eggs (hard-boiled)

To taste:

Olive oil
White wine vinegar
Fresh coriander
Salt

First soak the chickpeas and the cod overnight never forgetting to change the water from the cod every 8 hours or so. In the next day cook the chickpeas al’dente, don’t overcook them. Poach and flake the cod, dice the tomatoes, onion and the de-seeded chillies. Finally mix it all in a large bowl and put it in the fridge until ready to serve. On the side chop the fresh coriander, crush the garlic clove with the salt and mix it all with the olive oil and the vinegar to make the dressing. Take the bowl out, pour the dressing over the mixture and add the olives. Serve topped with some fresh coriander and the hard-boiled eggs. Easy right? Hope you enjoy it.

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