Cooked chickpeas, charred onion, and pieces of cod fillet are gently tossed in olive oil to make a heart-friendly Portuguese breakfast classic. The fiber in the chickpeas and omega-3 in the cod make this a light brunch dish that keeps you full until midday.
Cook the thinly sliced onion and garlic cloves in olive oil over low heat for 8 minutes, until softened.
Season the cod fillets with salt and add them to the same skillet. Cook gently for 5 minutes on each side, then flake them.
Add the cooked chickpeas to the skillet (if using canned chickpeas, drain and rinse them) and stir for 2 minutes, until heated through.
Add the lemon juice, zest, and chopped parsley. Stir and serve warm.
Do not stir the cod too much as it cooks; boneless fillets fall apart easily, so turn them gently. Allergen: contains fish (cod).
Limon kabuğu rendesini eklemek harika bir fikirdi, tabağa taze bir koku kattı. 25 dakikada kahvaltı hazırdı.
Morinayı 5 dakikada tam kıvamında pişirdim, nohutla harmanlanınca doyurucu bir brunch tabağı çıktı. Ailem bayıldı.
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