Bacalhau With Chick Peas

By amaliana

Ortuguese Cooking: The Authentic and Robust Cuisine of Portugal
Carol Robertson

Ingredients

• 1 pound bacalhau
• 1/2 cup olive oil
• 2 cups thinly sliced onion
• 1 14- ounce can of chick peas, drained
• 3 large sprigs parsley, chopped
• 1/3 cup white wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon piri-piri orb1/4 teaspoon dried red hot pepper flakes
• Salt and pepper to taste
• 3 hard-boiled eggs, shelled and quartered
• 10 Calimata olives, pitted and sliced

Preparation

Step 1

Soak fish in water for at least 24 and preferably 48 hours, changing the water 3 to 4 ties each day. Drain the bacalhau , rinse well, and place in a saucepan with enough water, to cover. Bring o a boil. If the water is too salty, drain, dd more fresh water and bring to a boil again. Lower the heat and simmer for 20 minutes. Drain. When cool, remove any skin or ones, and separate the fish into coars flakes.
In a heavy skillet, heat the olive oil and ook the onion slowly until golden. Stir in the bacalhau and heat for 2 minutes.
Then add the chickpeas, parsley, vinegar, garlic, piri-piri, salt, and pepper. Cook for 2 more minutes , add the quartered eggs and olives.
Serve hot or room temperature.