Slow-cooker Stockfish with Chickpeas

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Slow-cooker Stockfish with Chickpeas
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Difficulty:
easy
Difficulty
Preparation:
4 h. 15 min.
Preparation

Ingredients

for
4
Ingredients
4 cups salt cod (soaked overnight in water)
2 tablespoons flour
cup olive oil (or sunflower oil)
3 cloves garlic (crushed)
1 Red onion (finely chopped)
1 cup dry white wine
9 cups fresh Spinach
3 teaspoons Salted Caper
1 cup vegetable stock
2 cups canned chickpeas
2 tablespoons cilantro (finely chopped, plus a few sprigs to garnish)
How healthy are the main ingredients?
chickpeasSpinacholive oilgarlic

Preparation steps

1.
Warm the slow cooker or crockpot.
2.
Drain the salt-cod from the soaking water and pat dry with kitchen towel and dust with flour
3.
Heat the oil in a pan and gently fry the cod pieces for 3 minutes each side until golden. Place into the slow cooker.
4.
In the remaining oil, add the garlic and onions and sauté for 2 minutes. Cover with wine and boil to reduce a little. Add the spinach, capers and stock and cook until spinach wilts.
5.
Transfer the mixture to the slow cooker and cook on low for 3 hours 45 minutes.
6.
Add the chick peas and coriander, stir through and replace the lid. Cook for a further 15 minutes.
7.
Adjust the seasoning to taste and serve garnished with coriander sprigs.
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