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INGREDIENTS (4 PEOPLE)
• 150 g of chickpeas • 150 g of salted cod • 50 g of rice • 1 onion • 1/2 red pepper • 1 branch of celery • 1 scallion • 1 clove of garlic • 50 ml of olive oil • 1 teaspoon of paprika sweet • Salt and pepper
1.Desalinate the cod following the manufacturer's instructions. Put the chickpeas to soften 8 hours before use in hot water. Drain them and put them to cook together with the onion, the pepper,
Celery and a pinch of salt.
2. When the chickpeas are soft and lack about 20 minutes of cooking add the rice and let it cook for 10 minutes. Add the chopped cod and leave 8 more minutes.
3. Peel and chop the scallions and garlic; chop the parsley. Heat a pan with olive oil and stew the vegetables. When tender, add the paprika, stir well, remove the pan from the heat and add to the pot. Leave a few more minutes and remove from heat. Let stand before serving the stew.