Chickpea and salt cod soup
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Loading... - Giulia Falcone
- 30 Oct 2021
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Prep 24 hr
Cook 2½ hr
Serves 4
300g dried chickpeas, soaked in water for at least 24 hours
1 onion, peeled and finely diced
1 clove garlic, peeled and finely chopped
Salt
6 tbsp olive oil
400g salt cod, soaked for 24 hours, changing water four times, or as directed
Bread, cubed and fried in olive oil
Chilli flakes
Drain the soaked chickpeas, put in a pan, cover with 2 litres of fresh water, bring to the boil, then reduce to a simmer for 1–2 hours, until the chickpeas are tender.
In another, heavy-based pan, gently fry the onion and garlic with a small pinch of salt in olive oil until soft and fragrant – about 10 minutes. Add the chickpeas and 1 litre of their cooking water and bring to a lively simmer.
Chop the salt cod into chunks and add to the simmering pan. Half cover with the lid and simmer for 15 minutes, until the cod is opaque and broken into large flakes. Taste and add salt as necessary. If you wish, remove some of the soup, puree it, then return to pan, for a creamier texture.
Make croutons by frying cubes of bread in olive oil, with a pinch of salt, until crisp and golden. Serve the soup topped with croutons and some crumbled red chilli flakes, if you wish.
