Codfish with cabbage, olives and bell pepper and chickpea puree
Olive oil q.s.
3 large leaves of Portuguese cabbage
1 clove of garlic
6 black olives
1 big red pepper
150 g of cooked chickpeas
Finely slice 1 onion and spread in a baking dish with an olive oil base. Arrange the codfish loins on top of the onion, drizzle with a little olive oil and bake in a preheated oven at 200°C for approximately 15 minutes.
Cut the cabbage leaves into julienne strips and blanch them in boiling salted water for 5 minutes. Then, drain well and sauté in olive oil with the chopped garlic. Finally, add the chopped black olives.
In a pan with olive oil place the other onion and the diced pepper (without veins or seeds), season with salt and stew until soft. Add the cooked chickpeas and cook for 1 to 2 minutes just to blend the flavours. Drain excess liquid and mash everything with a hand blender to the consistency of a creamy puree.
Serve the codfish loins over the onion, with the sautéed cabbage and the mashed peppers and chickpeas.