Chickpea and Salt Cod Stew

This is a super delicious and rustic recipe, ideal if you are in need of some comfort eating!

750g (1 1/2 llb) dried salted codfish (you can get these in the larger supermarkets)
350g (12 oz) dried chickpeas
1 x 175g (6 oz) potato, peeled
85ml (3fl oz) olive oil
8 garlic cloves, finely chopped
1 tsp dried chilli flakes
4 plum tomatoes, roughly chopped
3-4 tbsp chopped parsley
Salt and freshly ground black pepper

Cover the chickpeas in plenty of water and leave them to soak overnight.

When you are ready to cook, drain the chickpeas and pour over enough fresh water to cover. Bring to boil, add the peeled potatoes and simmer until tender, adding hot water now and then, if necessary, to make sure they stay well covered. Drain and set aside, saving the cooking liquid.

Put the salt cod into a pan of boiling water and simmer for 6-8 minutes or until cooked. Drain and when cool flake the fish into large pieces, discard the skin and any bones.

Heat the olive oil in a large pan , add the garlic and chilli flakes and cook for a minute without browning. Add the tomatoes, chickpeas and potatoes. Add a little of the cooking liquid from the chickpeas and simmer for 20-30 minutes until the stew has reduced and thickened. Fold in the salt cod and parsley and season with freshly ground black.
pepper.

Serve with a salad of crisp green leaves.

To drink: French whites from the Loire Valley would be best such as muscadet or sancerre.