Chickpeas with Salted Cod and Rice
Chickpeas with Salted Cod and Rice is a dish that is frequently paired other legumes whether they are in a salad, a stew, or boiled dinner. Sometimes the rice is replaced with potatoes. At that point, it is no longer Chickpeas with Salted Cod and Rice. It is now called something else. Three hundred sixty-five recipes for salted cod and all it takes is one main component to change the name.
Serves 6 to 8
- 1 pound salted cod, soaked 24 to 36 hours in several changes of cold water
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1/4 cup finely chopped cilantro
- 1 teaspoon paprika
- A pinch of crushed dried chili peppers
- 3 cups cooked chickpeas
- 2 1/2 -3 cups fish broth (from cooking the fish)
- 1 1/2 cups medium or long grain rice
- Drain the fish from the soaking water and rinse. Bring a pot of water to a boil then reduce to a simmer. Next, add the fish, then shut the heat and let the fish poach in the simmered water for 15 minutes. Reserving 3 cups of the cooking water, transfer the fish to a dish and cover.
- Heat the olive oil in a skillet and toss in the onion, cooking until it is lightly golden, about 4 to 5 minutes. Mix in the garlic, 1/2 of the cilantro with the paprika and chilies. Cook for one more minute and set aside.
- Transfer the 3 cups of fish broth to a separate pot. Return it to a boil and add the rice. Taste for salt and add 1/2 teaspoon if needed. Cover and cook the rice for 18 to 20 minutes or until tender.
- In the meantime, cut the cod into large pieces and place onto a serving platter. Top the Chickpeas, Salted Cod and Rice with some onion sauce. Spoon extra onion sauce around and garnish with remaining cilantro. Serve any extra the rice on the side.