Chickpeas and cod fillet with rosemary

Two most nutritious ingredients, fish and dried pulses, get together to create a really tasty recipe! Cod and chickpeas cooked together giving us a different idea of enjoying them! Simple method, simple ingredients but with a great taste!

Lightly adapted from a recipe of Konstantina Faklari,

from "BHMAgourmet" magazine of "TO BHMA" newspaper (2010)

Ingredients (for 4 people):
500gr. of chickpeas
½ tea-cup of olive oil
1 yellow onion, coarsely grated
1 clove of garlic, minced
3 ripe tomatoes, grated
1 glass of white dry wine (optional -my addition)
1 bay leaf (optional -my addition)
2 sprigs of rosemary (or 1 tsp of dried)
500gr. of dried/salted cod fillets, cut in large pieces
pinch of salt
pepper

Method:
Two days before cooking, put the cod fillets in a large bowl filled with cold water. Leave in the fridge and change the water at least 2-3 times every day so to discard as much of the saltiness as possible.

Put the chickpeas in a large bowl filled with plenty of water and allow to soak for 24 hours before cooking.

Warm the oil in a wide pot on medium heat and sauté the onion and the garlic for 3-4 minutes stirring with a wooden spatula. Add the chickpeas (drained), the wine (if used), the tomato, the rosemary, the bay leaf (if used), a pinch of salt (be careful because the cod will keep a bit of its saltiness), pepper and enough water to cover.

Cover with the lid, turn the heat to medium-low and cook until the chickpeas are tender. Add some more water if needed.

When they are cooked, arrange the cod fillets on top of the chickpeas, turn the heat up to medium and cover with the lid. Continue cooking for another 10-15 minutes until the fish is cooked through but not dried.

Serve while the food is hot along with some of its tomato sauce.