Preparation

1. First, put the chickpeas to soak overnight.
2. The next day, cook the chickpeas in a pressure cooker with water seasoned with a little salt for about 20 to 25 minutes.
3. Meanwhile, cook the cod, potatoes and shelled eggs in a pan with water seasoned with salt.
4. Place the chopped onion and parsley in a bowl and mix well.
5. Drizzle the cod, potatoes, chickpeas and eggs with oil and vinegar, and place the onion and parsley preparation on top of the cod.

Ingredients

  • - 500 g chickpeas
  • - 3 codfish slices soaked
  • - 1 small onion
  • - Olive oil (to taste)
  • - Parsley (to taste)
  • - 3 eggs
  • - Vinegar