Bacalhau Salt Cod With Chickpeas Recipe

Ingredients for Bacalhau Salt Cod With Chickpeas

• Salt Cod Fish
• Onions
• 2 tablespoons olive oil
• 1 (15-ounce) can chickpeas (drained and rinsed)
• Garlic Cloves
• White Wine Vinegar
• Piri Piri
• Salt And Pepper
• Kalamata Olives
• Eggs
• 1/4 cup chopped fresh parsley

How to Make Bacalhau Salt Cod With Chickpeas

1. **Prepare the Bacalhau:** Place 1 pound of salt cod in a large bowl and cover with cold water. Soak for at least 24 hours, preferably 48 hours, changing the water 3-4 times daily.
2. **Rinse and Cook the Cod:** Drain the soaked cod, rinse thoroughly, and place in a saucepan with enough fresh water to cover. Bring to a boil.
3. **Check for Saltiness:** Taste the water. If too salty, drain the cod, add fresh water, and bring to a boil again.
4. **Simmer the Cod:** Reduce heat to low and simmer gently for 20 minutes.
5. **Cool and Flake:** Drain the cod and let cool completely. Remove skin and bones, then flake the cod into coarse pieces.
6. **Sauté the Aromatics:** In a large, heavy skillet, heat 2 tablespoons of olive oil over medium-low heat. Add 1 medium onion, finely chopped, and cook until golden brown (about 5-7 minutes).
7. **Add the Bacalhau:** Stir in the flaked bacalhau and cook for 2 minutes.
8. **Combine Ingredients:** Add 1 (15-ounce) can chickpeas (drained and rinsed), 1/4 cup chopped fresh parsley, 2 tablespoons white wine vinegar, 2 cloves garlic (minced), 1 teaspoon piri-piri chili oil (or 1/4 teaspoon red pepper flakes), salt and pepper to taste.
9. **Simmer the Stew:** Cook for another 2 minutes, or until heated through.
10. **Garnish and Serve:** Garnish with 2 hard-boiled eggs, sliced, and 1/4 cup pitted Kalamata olives. Serve warm or at room temperature.