Recipe book Profand: chickpeas with codfish

INGREDIENTS

• • 800 g cooked chickpeas
  • 500 g salt cod, salt to taste
  • 4 hard-boiled eggs
  • 1 chopped onion
  • 2 cloves of garlic, chopped
  • 1 ripe tomato, grated
  • 1 tablespoon flour
  • 1 pinch of smoked paprika
  • Chopped parsley
  • Olive oil
  • Salt

ELABORATION

• • Sauté the onion and garlic in a saucepan over low heat until well poached.
  • Add the tomato and cook until the water evaporates.
  • Add the flour and sauté for a few minutes to cook.
  • Add the smoked paprika, cooked chickpeas and diced cod.
  • Cover with water and cook for 5 minutes.
  • Finish with chopped parsley and chopped hard-boiled eggs.
  • Add salt if necessary and enjoy the dish!