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 black pepper. Enjoy with some stale bread croutons.
Brown a mixture of onion and parsley in oil with 2 cloves of garlic (which should then be removed)
Add the cod cut into cubes, well cleaned of any bones, sauté and add the halved cherry tomatoes; let it flavor for a few minutes, then add the chickpeas with their cooking water, the broth, and cook for 30 minutes
Serve the soup over the croutons
Frying Pan
Saucepan
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of Italian cuisine
Italia
| Energy (kcal) | 106.85 |
| Carbohydrates (g) | 8.54 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 1.53 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 14.19 |
| Fiber (g) | 2.14 |
| Sale (g) | 1.61 |
