75 min
Type of dish: Legumes, Fish, Vegetables, Main course
Temperature: Hot
Allergens
Eggs
Eggs
Fish
Fish
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.5 kg
Frozen spinach 0.3 kg
Carrots 0.25 kg
Potatoes 0.25 kg
Eggs 3.0 ud
Garlic, bulb 1.0 ud
Glazed cod 0.875 kg
Table salt 2.5 g
Elaboration
  • If necessary, put the cod in water.
  • Soak the chickpeas in water the day before.
  • For the vegetables:
    • Peel the carrots and cut them in half-moons.
    • Peel the potato and chop.
    • Peel the garlic.

Method

  • Cook the chickpeas (previously drained and washed with cold water) in boiling water with the carrots.
  • After boiling, add the chopped potato.
  • Boil the spinach and the eggs.
  • Coat the garlic with virgin olive oil, mash it with the egg yolk and a drizzle of the confitted oil. Chop the egg white in brunoise.
  • Mix all the ingredients (the chickpeas, the mash and the spinach), add salt and bring to the boil until it thickens.
  • The cod can be cooked with the heat of the stew or steamed (adding to the stew the juices it makes).
Nutritional information (1 portion)
Fiber 18.73 g
Saturates 1.9 g
Monounsaturated fatty acids 7.0 g
Polyunsaturated fatty acids 3.46 g
Cholesterol 137.81 mg
Calcium 240.76 mg
Iron 10.35 mg
Zinc 1.83 mg
Vitamin A 984.01 ug
Vitamin C 32.65 g
Folic acid 291.52 ug
Salt (Sodium) 333.16 mg
Sugars 7.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.