Troccoli with chickpeas and cod
Ingredients for 5/6 persons:
500 g of Troccoli,
400 g of cod,
300 g of chickpeas,
400 g of tomato sauce,
1 pepper,
1 eggplant (medium size),
100 g of celery,
100 g of carrots,
2 onions,
2 cloves of garlic,
extra virgin olive oil,
parsley,
1 bay leaf,
chili powder, salt, white wine.
Preparation:
Two days before preparing the dish, place the cod in a bowl and cover it with water. Change the water every 12 hours to eliminate the salt in excess. The night before the day you decide to prepare the dish, place the chickpeas in a bowl and cover them with water. Cut the cod in big pieces, and dredge them with flour. Clean and dice the vegetables and mix them: the pepper, the eggplant, the carrots, the onions and the garlic. Cook the chickpeas in a pot with boiling water. When they are done, drain off the water and keep some of it. Fry 2/3 of the vegetables in a pan with extra virgin olive oil, add the bay leaf and the chili powder, place the cod and keep the pan on a low heat. Stir gently, add some salt and white wine. After 10 minutes, put the tomato sauce and the parsley and cover the pan with a lid. Keep cooking for 20 minutes more. Fry the rest of the vegetables in another pan with olive oil, add the chickpeas and some salt and cook for 5/6 minutes. When they are done, pour them in the pan with the cod. After mixing together the chickpeas and the cod with the tomato sauce and the rest of the vegetables add some of the water where the chickpeas were cooked and cook until you get a sauce (not thick). Use a pot to cook the Troccoli in salted boiling water. 2 minutes before they are done, drain off the water, add some sauce and chickpeas and stir for 2 more minutes