Chickpea recipe with cod and spinach puree
- - For 4 people:
- 200 grams of chickpeas
- 300 grams of crumbled cod
- 250 grams spinach
- 80 gr. of rice
- 2 eggs
- extra virgin oil
- 15-20 black peppercorns
- chopped parsley
Preparation of the chickpea recipe with cod and spinach puree
Desalt the cod for 24 hours in water changing it 3 times.
In a quick pot with boiling water, introduce the peppercorns and salt and cook the chickpeas (put to soak on the eve). Close the lid and let them cook for 15 minutes.
Crumble the cod and chop the egg (cooked 10 minutes) and add to the cooked chickpeas. Stir and simmer for 4 minutes. Reservation.
For the spinach cream, cook the rice for 15 minutes in a small saucepan with plenty of water and salt. When the rice is cooked, add the spinach. Let it cook for a couple of minutes and mash.
Serve a little spinach cream at the bottom of the dish and place a chickpea and cod saucepan in the center.
When buying chickpeas in bulk, you have to see that they are whole and with a uniform color.