Traditional Italian Baccala with Chickpeas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
415 kcal
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Course
Main Course
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Cuisine
Italian
Traditional Italian Baccala with Chickpeas
Description
This recipe uses soaked salt cod (baccalà), which is lightly coated in flour and pan-fried before simmering in a sauce made of olive oil, onion, celery, garlic, parsley, canned peeled tomatoes, basil, and optional hot pepper flakes. The sauce is enriched with water or vegetable broth to create a flavorful base. Cooked chickpeas are added to bring a creamy texture and earthy taste that complements the fish.
The cooking process softens the fish and melds it with the tomato-herb sauce, while the chickpeas add substance, making this a comforting, balanced dish with a depth of flavor arising from the interplay of salt cod and fresh aromatics. The slight heat from pepper flakes adds interest without overpowering.
This dish is traditionally served warm with Italian crusty bread, ideal for soaking up the sauce and making a complete meal. It works well for family dinners or casual occasions where flavorful, wholesome food is appreciated.
Use canned chickpeas rinsed well for convenience, adding some chickpea cooking water or broth to maintain sauce consistency. Leftovers store refrigerated in airtight containers for 2-3 days and reheat gently on the stove or in the microwave.
Ingredients
- 10½ ounces baccalà after soaked
- 2 tablespoons olive oil
- ½ onion chopped
- ½ celery stalk, chopped
- 1 garlic clove, finely chopped
- ¼ cup parsley fresh chopped
- 1 can Pelati tomatoes 400 grams / 14 ounces, skinned whole tomatoes, nothing added
- ½ teaspoon basil
- 1-2 dashes hot pepper flakes if desired
- 1 cup water or vegetable broth
- 2 cups chickpeas soaked, approximately 1 cup dried
Instructions
- If you are using dried Baccala, then soak it in cold water for 48 hours, be sure to change the water 2x a day. Once the time has passed then open the fish lengthwise, remove the bones and all plugs and cut it into pieces (about 2 inch pieces).
- Soak dry chickpeas for at least 8 hours, drain and cook in boiling water until tender.
- In a large skillet or pan add the olive oil, chopped onions, celery, garlic and parsley, sauté for approximately 3 minutes.
- Add the can of tomatoes, basil, hot pepper flakes and water. Stir to combine.
- In a medium pan add 1 tablespoon of olive oil, lightly coat the baccala in flour and fry lightly on both sides. Add to the tomato mixture and cook for approximately 20 minutes or until fish is cooked.
- Add the cooked chickpeas (or canned drained and rinsed) and a little chickpea water or broth if mixture is too thick. Stir to combine and heat thoroughly, serve with Italian crusty bread. Enjoy.
Notes
- Canned chickpeas can be used; rinse and drain well before adding to the dish.
- Adjust sauce consistency with chickpea cooking water or broth if too thick.
- Store leftovers airtight in the refrigerator for up to 2–3 days and reheat on stove or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 54g | 108% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 5244mg | 219% |
| Potassium | 1357mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 164mg | 16% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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