With this quick, and easy seafood-based Italian recipe, you'll have a chance to include more legumes and healthy omega oils into your daily rotation of dishes. While the prep time is a bit longer with the need to soak the chickpeas overnight prior to cooking, but it will be worth it when you taste the wonderful blend of distinct, savoury flavors.
Be sure to give yourself enough time also properly rinse and de-salt your cod, in Italian Baccalà. When prepping, be careful on salt inclusions since your fish might already add enough sapidity to your final dish.
You'll be the envy of your office if you have any leftovers for lunch!
Make the chickpea base
Soak the chickpeas overnight in a large bowl, being sure to amply cover chickpeas with water.
Drain the next morning, and set aside until ready to cook. Boil a large sauce pot of salted water, add the drained chickpeas. Cook until chickpeas are softened, drain and reserve cooking liquid. Set aside until ready to use further.
Note about chickpeas: if you prefer to use tinned chickpeas rather than dried chickpeas, substitute 300 grams of tinned chickpeas for dried ones. Skip over soaking and cooking chickpeas, directly to steps where chickpeas are added to the carrot, onion, and celery base (soffritto), in Step 3. You will likely need to rinse your tinned chickpeas after opening them, and adjust water added to base ingredients according to your consistency preference.
Cook the cod
Preheat oven to 60C.
Remove any bones or spines in rinsed cod, and divide into 4 equal pieces. Peel 4 cloves garlic, finely slice and set aside. Clean rosemary sprigs, removing needles from branch. Finely mince, set aside.
In mid-size glass or porcelain baking pan, place sliced garlic and minced rosemary needles. Place prepped cod on top of seasonings, skin side facing up. Cover fish with extra-virgin olive oil, and bake in oven for at least 1 hour.
Note about cod: best to use unsalted cod. If not available, use salted version, soaking for several hours in water to remove the salt. Change water every few hours to remove as much salt as possible.
Cook and prepare the Chickpea base
Peel and finely mince carrot half, set aside. Peel onion half, finely mince and set aside. Wash and finely mince celery rib half, set aside. Peel and finely cube potato, set aside. Peel and finely mince garlic clove, set aside. Remaining vegetables can be covered and stored in fridge for other recipe use.
In mid-size sautè pan, sautè cleaned and diced vegetables in coating of extra-virgin olive oil. When vegetables begin to soften, add drained chickpeas to pan and allow to cook together for a few moments so flavors can blend.
Add chickpea cooking water to vegetable mix, and continue cooking over medium-low heat until all vegetables are softened and cooked through.
Finish the dish and serve
Using a mixer or immersion blender, cream vegetables with chickpeas and cooking liquid (or water) until you reach a creamy, dense purée. Adjust consistency to your liking with extra cooking water or plain water. For optimal recipe results, purée should maintain description above.
When cod has finished oven baking, ladle chickpea purée into individual serving plates, and pair with one piece of baked cod. Serve warm.
75 minutes 8 ingredients 155 kCal