5 from 10 votes
Traditional Italian Baccala with Chickpeas
Traditional Italian Baccala with Chickpeas combines lightly fried salt cod with a tomato-based sauce featuring onion, celery, garlic, and herbs, then simmers with tender chickpeas. The dish blends delicate fish flavor with hearty legumes in a slightly spicy and aromatic sauce, often accompanied by crusty bread.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
415 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 415
% 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.