Cod cheeks and chard stalks with fried chickpeas – Knowledge

Cod cheeks and chard stalks with fried chickpeas – Knowledge

Ratings: 1/5 stars

Votes: 1
Votes: 2
Votes: 3
Votes: 4
votes: 5

biceps stems

• 1.5kg biceps
• 4 slices of ham
• 2 cloves of garlic
• 200 gr. baked gazbanzos
• 400 gr. cod cheeks
• 2dl olive oil
• Salt
• 2 tablespoons of flour
• Chile.

1. Clean the chard and cut the leaves into sticks. Cook with a little salt.
2. Put 1 dl of olive oil, minced garlic and chili flakes in a pan; Warm it slightly, add the cod cheeks and sweat.
3. After the chard is cooked, drain and reduce the cooking water.
4. Heat the oil a little, add the julienne, flour, broth and chard.
5. We dip the chickpeas in flour and fry them like chard leaves.
6. Move the cokes until they are connected to each other.

Share the article

Share the article