Salt cod sautéed with chickpeas, spinach and hard-boiled egg

Main Course 25 Minutes 4 Servings

Salt Cod with Chickpeas and Spinach

Ready-desalted salt cod flakes sautéed with chickpeas and spinach, served with hard-boiled egg.

Ingredients

  • 1 pack of Neutura Desalted Pollock Flakes (500 g)
  • 1 jar of Neutura Chickpeas (570 g), drained
  • 200 g of fresh spinach
  • 1 onion, cut into half-moons
  • 3 cloves of garlic, sliced
  • 4 tablespoons of extra virgin olive oil
  • 4 hard-boiled eggs
  • 1 tablespoon of wine vinegar
  • Black pepper to taste

Method

  1. Heat the olive oil in a pan and gently fry the onion and garlic over a medium heat until the onion is translucent.
  2. Add the cod flakes and cook for 5 minutes, stirring.
  3. Add the drained chickpeas and cook for another 5 minutes.
  4. Add the spinach and let it wilt for 2 to 3 minutes. Season with the vinegar and pepper.
  5. Adjust the seasoning (the cod is already salted, so taste before adding any). Serve with the hard-boiled eggs cut into quarters.
Key Ingredients

Neutura Products Used

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