These kinds of stews are still so appealing when the temperatures cool down. This chickpea, cod, and cabbage stew makes a wonderful one-pot meal any time of year, but it's undeniable that it's especially welcome on those days when you need something warm to eat when you get home.
Like any traditional stew, this one also takes time, but it is very simple and the result rewards you. Additionally, you can cut down on time by using canned chickpeas, which are a great option. This way you will avoid having to put the pressure cooker and keep an eye on her.
What you absolutely need in this recipe is a good base of vegetables, starting with carrots , some good quality desalted cod, and a very fresh cabbage—we'll only use half of it. Are you ready to make this dish? I assure you it's delicious, and you'll end up mopping up the broth with bread. Let me know what you think!
The recipe
- 240g. dried chickpeas (soaked the night before)
- 1 hoja de laurel
- 1 cebolla
- 1 green pepper
- Carrots 2
- 300 g. desalted cod
- ½ cabbage
- Olive oil
- Sal Island
- Pepper
- 1 teaspoon double concentrated tomato
- A pinch of turmeric
- We put the chickpeas to cook in the slow cooker in plenty of water with salt and a bay leaf. In mine it takes approximately 25 minutes once the valve has been raised, but the time will depend on both the pot and the chickpeas.
- While the chickpeas are cooking, we chop the vegetables: onion, pepper and carrot. You can do it by hand or in a mincer like me.
- Heat 3 tablespoons of oil in a saucepan and we poach the vegetables for 10 minutes, stirring frequently.
- Once done, season with salt and pepper, add the concentrated tomato and we stir until it is integrated. Remove from heat and reserve.
- When the beans are cooked, mix two-three ladles of the cooking broth with the reserved vegetables and we crush them.
- We return the sauce to the casserole and heat it up. when it's hot we add the drained chickpeas, the chopped cod and the chopped cabbage and cook the whole thing for 8 minutes.
- Rectify the salt, we add a pinch of turmeric and more broth if necessary and mix.
- We enjoyed the chickpeas with hot cod and cabbage.