Chickpeas with cod and cabbage, a complete dish

Chickpeas with cod and cabbage

How these types of stews still appeal when the temperatures cool down. These chickpeas with cod and cabbage They become a great unique dish at any time of the year, but it is undeniable that those days when you need something hot when you get home are more appetizing.

Like any traditional stew, this one also takes time, but it is very simple and the result rewards you. Additionally, you can cut down on time by using canned chickpeas, which are a great option. This way you will avoid having to put the pressure cooker and keep an eye on her.

What you cannot miss in this recipe is a good vegetable base headed for the carrot, a good desalted cod and a very fresh cabbage of which we will only use half. Do you dare to prepare this dish? I assure you that it is a delight and you will end up dipping the bread into the broth. You'll tell me!

The recipe

Chickpeas with cod and cabbage
These chickpeas with cod and cabbage are a fantastic single dish, especially when the temperature is cool outside.
Recipe type: Vegetables
Rations: 4
Preparation time: 
Cooking time: 
Total time: 
  • 240g. dried chickpeas (soaked the night before)
  • 1 hoja de laurel
  • 1 cebolla
  • 1 green pepper
  • Carrots 2
  • 300 g. desalted cod
  • ½ cabbage
  • Olive oil
  • Sal Island
  • Pepper
  • 1 teaspoon double concentrated tomato
  • A pinch of turmeric
  1. We put the chickpeas to cook in the slow cooker in plenty of water with salt and a bay leaf. In mine it takes approximately 25 minutes once the valve has been raised, but the time will depend on both the pot and the chickpeas.
  2. While the chickpeas are cooking, we chop the vegetables: onion, pepper and carrot. You can do it by hand or in a mincer like me.
  3. Heat 3 tablespoons of oil in a saucepan and we poach the vegetables for 10 minutes, stirring frequently.
  4. Once done, season with salt and pepper, add the concentrated tomato and we stir until it is integrated. Remove from heat and reserve.
  5. When the beans are cooked, mix two-three ladles of the cooking broth with the reserved vegetables and we crush them.
  6. We return the sauce to the casserole and heat it up. when it's hot we add the drained chickpeas, the chopped cod and the chopped cabbage and cook the whole thing for 8 minutes.
  7. Rectify the salt, we add a pinch of turmeric and more broth if necessary and mix.
  8. We enjoyed the chickpeas with hot cod and cabbage.

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