Codfish with chickpeas and spinach in the oven
Olive oil q.s.
2 bay leaves
400g of cooked chickpeas
1 small onion
Salt and black pepper q.s.
1 clove of garlic
200 g baby spinach leaves
Defrost the cod, arrange the skin side down in a baking dish with the bottom olive oil and the bay leaf, drizzle with a little olive oil and bake in a preheated oven at 200°C for approx. 20 min.
Then, let it cool slightly and flake.
In a high roasting pan place the chickpeas (washed and drained) with the onion cut into very thin half-moons, season with salt and freshly ground black pepper, drizzle with olive oil and roast at the same time as the codfish stirring halfway through.
Soften the chopped garlic in olive oil and sauté the spinach, seasoning with salt.
Arrange the sautéed spinach on top of the chickpeas, then arrange the codfish flakes and olives, drizzle with a little olive oil and place in the oven to brown.