CHICKPEAS WITH COD AND KOMBU
Ingredients
150 g chickpeas
½ carrot
1 garlic clove
1 medium onion (150 g)
2 g dried kombu
1 ripe tomato (90 g)
40 g olive oil
750 ml fish stock
150 g desalted cod loins
Prepared by
Soak the chickpeas and kombu for 12 hours in 2 liters of water.
2. In a pot boil the fish stock, as soon as it starts to boil, add the soaked and drained chickpeas, the kombu and the whole carrot. Cook for about 90 minutes.
3. Peel and chop the garlic and onion.
4. In boiling water, immerse the tomatoes 30 seconds, remove to a bowl with very cold water and remove the skin and seeds.
5. In a saucepan put the oil with the garlic and onion to brown. Add the chopped tomato and diced cod. Cook for 5 minutes.
6. Add the chickpeas, the kombu, the chopped carrot and a little of the cooking water. Cook 5 minutes more and serve.
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