- 2 pounds salt cured cod
- 1 16oz can of chickpeas
- ½ cup olive oil
- 1 onion chopped
- 2 tablespoons flour
- Juice of 3 lemons
Cut the cod into pieces and place in large water overnight to soak and remove the excess salt. Be sure to change the water a few times so as to remove the excess salt.
In large deep covered skillet heat olive oil to medium heat, add diced onion and sauté for 3-4 minutes until they begin to soften, add the chickpeas and enough water to to cover the chickpeas.
Cover, bring to a boil and cook until the chickpeas have softened, about 20 minutes. Add water, if needed, until chickpeas are cooked through. Follow by adding the cod and cooking an additional 15 minutes.
During the last 5 minutes the cod is cooking, add the flour and lemon juice to a small bowl and stir well ensuring there are no lumps. Pour into the skillet, season with pepper and shake the skillet well to distribute the lemon juice and cook for an additional 5 minutes. Cod is a delicate flaky fish and a spatula should be used gently so as not to break up the fish. It is best to gently shake the skillet a few times to help with the distribution of the juices.
Serve and enjoy!