Spanish Recipe > Garbanzos con Bacalao
Chickpeas with salted cod stew

Garbanzos con bacalao, chickpeas with cod, rather a Baque Region recipe.

We are offering Campanal brand as a precooked canned dish. Just heat it in a pan for minutes and serve, or use microwave.

Review from Iberic Delice:
We have tasted the  Campanal's "Garbanzos con bacalao", they are delicious! It is among the best pre-cooked dishes we are offering, we note 8/10 and recommend.

Preparation:
Ingredients 4 headcount:
500 Kg Chickpeas
500 g dried salted cod
2 small potatoes
4 garlic cloves
2 onions
1 fresh red pepper
red pepper (paprika, "pimenton de la Vera" from our grocery) and/or ready to use red pepper paste (pimiento choricero)
olive oil
salt, black pepper, spices.

Préparation:
1. Put the cod in fresh abundant water 24h before, change and renew water at leats once. Put the chickpeas in water 12 hours minimum before cooking.
2. Cut tthe cod in medium sized peices, 5-10 cm.
3. Mince the onions, garlic in rather big pieces, peel the potatoes and cut them in small pieces.
4. In abundant hot olive oil, brown lightly the cod, onions, fresh red pepper, and then to them in the saucepan the potatoe pieces.
5. Add the chickpeas, and then cover with water, salt, pepper, spices, red pepper in powder (pimenton de la Vera).
6. Cook 15-20 mns in pressure sauce pan. Or 45 mns in normal pan, taste regularly, as soon as chick peas are done, serve.