Salt Cod with Chickpeas and Spinach
4 Portions of salt cod, 6 ounces each.
6 tablespoons of olive oil
3 cups diced onions, diced
4 cups, peeled, de-seeded and diced tomatoes
12 ounces of fresh spinach, washed
1 ½ cups of cooked or canned chickpeas, drained.
2 days out
To prepare the fish, fill a large pan or bowl with cold fresh water and leave your fish to soak in the fridge for 36 hours before you require it. You will have to change the water at 8-hour intervals, four times in total. The correct taste should see you left with a little saltiness, but not have your guests having to drink litres of water.
Soak the dry chickpeas overnight. Cook for about 2 hours or until the peas are tender. Alternatively drain and rinse canned chickpeas.
Heat 4 tablespoons of lite olive oil in a frying pan, add the onions and fry, stirring occasionally, until they turn golden brown. Next add the tomato and allow the mixture to cook down until the excess liquid has evaporated. Add the washed spinach to the vegetable mixture and reduce heat to low. Cover the pan and heat until the spinach has wilted. Add the chickpeas to the tomato mixture and heat gently to warm them through.. Heat the remaining two tablespoons of olive oil in a large, heavy based frying pan. Add the salt cod and fry for 5-10 minutes, or until cooked through. Serve at once on a bed of the chickpeas and spinach.