PORTUGUESE CHICKPEA AND COD SALAD
A Portuguese lovely, refreshing and very easy salad to put together. I got it from one of my Portuguese cookbooks. Enjoy
Provided by daisygrl64
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- place the cod and egg in a pot of water.
- boil for about 10 minutes.
- remove from pot and let cool.
- in the meantime boil chickpeas in its water for about 20 minutes (drain when done).
- once cod has cooled flake it.
- peel and chop the egg.
- place the cod, chickpeas, egg and onion in a salad bowl.
- mix the dressing ingredients and pour over cod and chickpea.
- Enjoy.
- Better served cold.
Nutrition Facts : Calories 443.3, Fat 20.6, SaturatedFat 3.1, Cholesterol 101.6, Sodium 491.8, Carbohydrate 34.2, Fiber 7, Sugar 2, Protein 29.2
BACALHAU (SALT COD) WITH CHICKPEAS
A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.
Provided by Chef Kate
Categories Stew
Time P2DT30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Bacalhau.
- Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
- Drain the fish, rinse well and place in a saucepan with enough water to cover.
- Bring to a boil.
- Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
- Lower the heat and simmer for 20 minutes.
- Drain and let cool.
- Remove any skin and bones and separate the fish into coarse flakes.
- Prepare the stew.
- In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
- Stir in the Bacalhau and heat for two minutes.
- Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
- Serve garnished with the hard boiled eggs and olives.
Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9
PORTUGUESE CHICKPEA SALAD
This is a recipe I made for my birthday bash to satisfy some vegetarians. It turned out Fantastically! I got the recipe from Fatfree.com. The person who posted it there got it from "365 Ways to Cook Vegetarian". Since I don't eat raw tomatoes, I made a small tweak to the recipe. My guests never missed the fresh tomatoes.
Provided by Ambrosia for Guen
Categories Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- First you have to roast the garlic. Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes Let stand 10 minutes to cool.
- While garlic is cooling, in serving bowl, mix chickpeas with basil and vinegar. Set aside.
- When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.
Nutrition Facts : Calories 195.2, Fat 2.4, SaturatedFat 0.3, Sodium 826, Carbohydrate 36.7, Fiber 6.8, Sugar 0.1, Protein 8
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