• Servings

    4
  • 2 spring onions
  • 1 leek
  • 1 green pepper
  • 250 g American chickpeas
  • 1 tsp saffron threads
  • 4 x 150 g fillets of desalted salt cod
  • 4 artichoke hearts
  • salt

Method

  • Step 1
    Leave the chickpeas to soak for 4-6 hours (depending on the hardness of the water).
  • Step 2
    Clean the spring onions, the leek and the pepper and cut them all in half
  • Step 3
    Drain the chickpeas and put them in a pressure cooker along with the vegetables.
  • Step 4
    Cover with water and cook over a medium heat for one hour.
  • Step 5
    Remove the vegetables and put the chickpeas and stock in a saucepan. Add the saffron and adjust the seasoning.
  • Step 6
    Add the fillets of cod with the skin facing uppermost and cook for about 3 minutes with the lid on.
  • Step 7
    Remove from the heat and leave to rest.
  • Step 8
    Meanwhile, slice the artichokes thinly and fry them in olive oil until crispy.
  • Step 9
    Drain on absorbent paper.
  • Step 10
    Place the chickpeas in the bottom of each serving plate and top with a fillet of cod. Decorate with the fried artichoke slices. Serve

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