White Fish with Garbanzo Topping
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- ⅓ cup olive oil
- 25 ozs salt cod (soaked in cold water overnight)
- 2 cups vegetable stock
- 8 cups Baby spinach
- 2 cups canned chickpeas (drained)
- ⅓ cup Pine nuts
- ¼ cup raisins
- ½ tsp paprika
- salt
- peppers
Preparation steps
1.
Preheat the oven to 190°C (170° fan) | 375F | gas 5.
2.
Combine the chickpeas and vegetable stock in a saucepan and simmer for 15-18 minutes until tender.
3.
Meanwhile, drain the salt-cod and run under cold water for a few minutes. Pat dry and cut into 4 portions before arranging on a greaseproof paper-lined baking tray.
4.
Drizzle with half of the olive oil and season with pepper. Roast for 8-10 minutes.
5.
Heat the remaining olive oil in a large sauté pan and sauté the spinach leaves with seasoning until wilted. Remove from the heat and stir through the pine nuts and raisins.
6.
Remove the cod from the oven when ready. Arrange the spinach on serving plates and top with a portion of cod.
7.
Spoon the chickpeas on top and sprinkle with a little paprika before serving.
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