Spanish Chickpeas And Cod (Garbanzos Con Bacalao) Recipe

Name: Spanish Chickpeas And Cod (Garbanzos Con Bacalao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 -500 g dried garbanzo beans; 1 italian green pepper; 1 tomatoes; 1 head garlic; 1 white onion; 200 g salt cod fish; 1/2 cup olive oil (to taste); 1 small potato; 1 tablespoon paprika; salt and pepper

Servings: persons

1
The night before you have to desalt the cod in a bowl with water (change the water two or three times). Use another large bowl with water and put the dried chickpeas inside.
2
Cut the potato in cubes, deseed the pepper,peel the onion. Cut the cod in portions.
3
In a pressured cooker put all the ingredients and add water to cover it all. Let it cook for about 20 minutes or until chickpeas are done.
4
Add now some salt and pepper if necessary. You can remove the garlic head, garlic, tomato and pepper or mince them. Serve hot.

13308

kcal

Calories

130

Fat

2375

Carbs

914

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 -500 g dried garbanzo beans, 1 italian green pepper, 1 tomatoes, 1 head garlic, and more.

Yes, Spanish Chickpeas And Cod (Garbanzos Con Bacalao) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chickpeas And Cod (Garbanzos Con Bacalao)

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