Ingredients
- 200 g chickpeas dried
- 2 onions
- 450 g potatoes
- 350 g carrots
- 300 g savoy cabbage
- 1 pinch salt
- 3 loins codfish soaked
- 100 ml water
- olive oil
- 3 garlic cloves
- 1 pinch black pepper
Preparation
1. Soak the chickpeas in plenty of cold water for a minimum of 18 hours.
2. Peel and cut in quarters the onions and potatoes. Peel the carrots and cut lengthwise. Cut the cabbage in wedges and trim the stems.
3. Drain and rinse the chickpeas and transfer to the pot. Add the onions, potatoes, carrots, cabbage and season with salt.
4. Add the codfish loins (skin down) and water. Cover with Secuquick softline and close the lid. Heat the pot on the highest level up to the turbo window, switch to a low level and cook for approx. 8 minutes.
5. At the end of the cooking time, place the pot on the inverted lid and allow to depressurize by itself. Remove the Secuquick.
6. Serve warm drizzled with olive oil, sliced fresh peeled garlic and a pinch of ground black pepper.
Tip
- Serve with hard-boiled eggs, sliced in half.
This recipe has been tested and approved by AMC.
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