75 min
Type of dish: Fish, Legumes, Main course, Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.5 kg
Frozen spinach 0.3 kg
Carrot 0.25 kg
Potatoe 0.25 kg
Eggs 3.0 ud
Garlic 1.0 ud
Glazed cod 0.375 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 21.24 g
Saturates 2.04 g
Monounsaturated fatty acids 7.19 g
Polyunsaturated fatty acids 3.56 g
Cholesterol 156.6 mg
Calcium 247.51 mg
Iron 10.53 mg
Zinc 1.94 mg
Vitamin A 1107.72 ug
Vitamin C 34.08 g
Folic acid 295.43 ug
Salt (Sodium) 347.85 mg
Sugars 7.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.