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Bacalhau Salt Cod With Chickpeas Recipe

Experience the authentic flavors of Portugal with this hearty Bacalhau (salt cod) and chickpea stew! Perfect for a warm luncheon or brunch, this simple yet satisfying dish is surprisingly quick to assemble once the salt cod is prepared (allowing 24-48 hours for soaking). The tender salt cod flakes mingle beautifully with chickpeas, vibrant herbs, and a hint of piri-piri (or red pepper flakes for a fiery kick). Serve warm or at room temperature, paired perfectly with a glass of robust red wine. This recipe is a taste of tradition, ready to be enjoyed!

Prep Time 48 mins
Cook Time 2910 mins
Calories 791 kcal
Protein 163g
Rating 5.0 (3 Reviews)
Bacalhau Salt Cod With Chickpeas 78

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacalhau Salt Cod With Chickpeas

  • 1 pound salt cod, pre-soaked
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 cloves garlic, minced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon piri-piri chili oil (or 1/4 teaspoon red pepper flakes)
  • salt & fresh ground black pepper, to taste
  • 1/4 cup pitted Kalamata olives
  • 2 hard-boiled eggs, sliced
  • 1/4 cup fresh parsley, chopped

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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.

Nutrition Information (Approximate per serving)

Sodium

350 g

Sugar

15g

Fat

28g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Seafood 1 Day Or More European Portuguese Fish Dietary Saltwater Fish Cod Brunch