Salted Cod and Chickpea Soup is a rich and flavorful first course, perfect for cold winter days. The soaked salted 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. Serve with stale bread croutons.
Sauté a chopped mixture of onion and parsley in the oil with 2 cloves of garlic (which should then be removed).
Add the salted cod cut into cubes, well cleaned of any bones, let brown and add the halved cherry tomatoes; let flavor for a few minutes, 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
Italy
| 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 |
