Accompanied with a simple green salad, olives, crusty bread, and vinho verde, this dish makes a no-fuss meal. When I am in a hurry, or if I get a sudden impulse for this dish, I will use canned chickpeas and canned oil-packed tuna fish. I pile this on a bed of lettuce and lunch is ready.—Ana Patuleia Ortins
1/2 pound dry chickpeas, soaked at least 15 hours in 3 1/2 cups water
2 quarts water, or as needed
1/2 pound dry salt cod, soaked in several changes of cold water for 16 to 24 hours in the refrigerator
1 small sweet onion, finely chopped (about 1/4 cup)
1 large clove garlic, finely chopped
3 tablespoons olive oil
1 tablespoon cider vinegar
1 1/2 tablespoons finely chopped parsley or cilantro
1 teaspoon coarse salt or to taste
2 hard-boiled eggs, chopped or cut in wedges for garnish
1/2 teaspoon paprika
1. Drain the chickpeas and rinse. Place in a 3-quart saucepan with enough water to cover by 2 inches, about 4 cups. Cover and bring to a boll over medium-high heat. Reduce the heat and simmer until very tender, but not mushy, about 1 1/2 hours. Drain and set aside.
2. Remove the fish from the soaking water and rinse. In a medium pot, bring the remaining 4 cups of water to a boil. Turn off the heat and add the cod. Cover for 15 to 20 minutes, then drain. Set aside until it is cool enough to handle.
3. Hand-shred the cod, discarding any skin or bones, and place in a serving bowl together with the chickpeas, onion, and garlic.
4. In a small bowl, whisk the oil with the vinegar. Stir in the parsley and salt, if needed. Pour the dressing over the chickpeas and toss gently.
5. Garnish with the chopped eggs and a sprinkling of paprika. This dish can be served hot, cold, or at room temperature; it can also double as a light meal or side dish.
Recipe © 2001 Ana Patuleia Ortins. All rights reserved.