Cod and Chickpea Soup is a rich and flavorful first course, perfect for cold winter days. The soaked cod is cooked together with chickpeas and enriched with fresh cherry tomatoes, garlic, onion, and parsley. Everything is cooked in a delicious vegetable broth and seasoned with extra-virgin olive oil, salt, chili pepper, and pepper. Enjoy it with stale bread croutons.
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Brown the minced onion and parsley in oil with 2 cloves of garlic (which are then removed)
Add the cod, cut into cubes and well cleaned of any bones, let it brown, and add the halved cherry tomatoes; let it season for a few minutes, add the chickpeas with their cooking water and the broth, and cook for 30 minutes
Serve the soup over croutons
Pan
Casserole Dish
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of Italian cuisine
Italia
| Energy (kcal) | 166.18 |
| Carbohydrates (g) | 13.4 |
| of which Sugars (g) | 1.49 |
| Fat (g) | 2.19 |
| of which Saturates (g) | 0.35 |
| Protein (g) | 22.37 |
| Fiber (g) | 3.41 |
| Sale (g) | 2.35 |
