Salt Cod, Chickpea, and Potato Soup Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Olive oil | 1 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Spanish onion | 1 Large, peeled | |
| Potato | 1 | |
| Brown rice | 1/2 Cup (16 tbs) | |
| Water | 10 Cup (16 tbs) | |
| Saffron threads | 1 Teaspoon | |
| Canned chickpeas | 1 Cup (16 tbs), drained, rinsed | |
| Salt cod - 1 pound, rinsed and soaked for 16 hours in 4 changes of cold water | ||
| Frozen peas | 1 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a large Dutch oven, heat the olive oil, over medium heat.
2) To the hot oil, add the garlic.
3) Saute it, stirring often, for a while.
4) Stir in the onion, and saute it, until tender.
5) Then, add the potato, and saute for a minute.
6) Gradually, stir in the rice, over high heat.
7) Add water and bring to a boil.
8) Add the saffron, then reduce the heat, and simmer for 20 minutes.
9) Now, add the chickpeas and salt cod.
10) Simmer the soup for 10 more minutes.
11) Finally, add the peas.
SERVING
12) Season the soup with salt and pepper and serve hot.
1) In a large Dutch oven, heat the olive oil, over medium heat.
2) To the hot oil, add the garlic.
3) Saute it, stirring often, for a while.
4) Stir in the onion, and saute it, until tender.
5) Then, add the potato, and saute for a minute.
6) Gradually, stir in the rice, over high heat.
7) Add water and bring to a boil.
8) Add the saffron, then reduce the heat, and simmer for 20 minutes.
9) Now, add the chickpeas and salt cod.
10) Simmer the soup for 10 more minutes.
11) Finally, add the peas.
SERVING
12) Season the soup with salt and pepper and serve hot.
Chef
