Chickpeas with cod and scrambled egg
Total time55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Chickpeas cooked and drained 500 g
- Water 100 ml
- Desalted cod flaked and boneless 400 g
- Carrot 150 g
- Spring Onion 150 g stew and 200 g scramble 350 g
- Garlic 3 g stew and 12 g scramble 15 g
- Tomato 200 g
- Spinach 150 g
- Green pepper 250 g
- Egg 200 g
- Extra virgin olive oil 20 g each vegetable base 40 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt 1 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Lidded saucepan
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Soften 150 g chopped spring onion, carrot and 3 g garlic in 20 g oil for 10 minutes. Add grated tomato and cook for 8 minutes. Add the chickpeas, water and spinach and simmer for 4 minutes.
-
Cook the remaining spring onion and garlic with the sliced pepper and 20 g oil for 12–15 minutes. Add the cod and cook gently for 4–6 minutes until the centre reaches 63 °C.
-
Beat the eggs and add to the cod. Stir over low heat until fully set with no visible liquid. Adjust the salt and pepper. Serve over the chickpeas with parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
