Chickpea soup with salted cod balls

Chickpea soup, salted cod balls, Sulmona red garlic and rosemary

 


  • SERVINGS FOR 4 people


  • INGREDIENTS FOR THE SOUP

    • 500 g chickpeas
    • 1 rosemary sprig
    • 1 garlic
    • Salt
    • Water


    INGREDIENTS FOR THE SALTED COD BALLS

    • 1 shallot
    • 1 clove of garlic
    • 1 small potato
    • 400 g fillet of salted cod olive oil
    • Olive oil
    • pepper
    • Parsley stems
    • chilli
    • 50 g potato flakes


  • PREPARATION OF THE SOUP

    • Soak the chickpeas for at least 12 hours or use pre-cooked chickpeas.
    • For soaked chickpeas, proceed with cooking over a low heat, making sure that the water is about 6 cm above the level of the vegetables in the pot.
    • Add a whole head of garlic and a sprig of rosemary for flavour.


    PREPARATION OF THE BALLS

    • Finely chop the garlic, shallots, chilli and parsley stalks.
    • Cover the bottom of a pan with oil and allow the mixture to brown.
    • Add the salted cod cut into large pieces and the potatoes, thinly sliced.
    • Season with pepper and cook over very low heat until the released liquid has completely evaporated and the potatoes are perfectly cooked.
    • Allow to cool, then incorporate the potato flakes.
    • Finally, form the balls with the resulting mixture.

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