Chickpeas with Kombu and cod
- 400g of cooked chickpeas
- 250g of desalted cod
- 1 onion
- 2 cloves of garlic
- 1 tomato
- 75g of hydrated Kombu
- 1 spoon of sweet paprika
- 1 spoon of ground cumin
- 1 small spoon of flour
- Extra virgin olive oil
- Cooked eggs
Cooking with dehydrated seaweed
- 1. Put the seaweed in a pan
- 2. Add water, covering it completely
- 3. Hydrate for 1 hour
- 4. Remove from the water and drain
NOTE: Kombu seaweed in strips increases in weight 16 times and Kombu seaweed in sheets 7 times.
- 1. Peel the garlic and onion and chop finely. Put a small amount of extra virgin olive oil in a dish and cook both over a very low heat. When they start to brown, add the flour, fry and add the sweet paprika, the grated tomato and the cumin. Mix and leave to cook for four or five minutes.
- 2. Add the cooked chickpeas and the flaked cod with the Kombu seaweed, mix and beat together. Cover with water and taste for salt, although the cod is desalted it is still a little salty, so it is best to try it now and if it is bland, add a bit of salt to taste. Let it cook on a medium heat for 15-20 minutes.
- 3. Serve with a bit of cooked egg on top.
- Chickpeas and cod is a traditional dish during Lent and Easter, perhaps the most significant, along with Torrijas (a kind of French toast).
- Cod is a white fish full of health properties, very low in fat but it has important proteins for our kids’ growth and development. Chickpeas cannot be lacking in our diet: specialists recommend that you eat legumes at least twice per week.
- Chickpeas with cod is even more delicious the day after, you can prepare it the night before and then when you are ready to eat it, just heat it a little.