Preparation

If the grain is dry, soak it the day before and cook it in the pressure cooker. If it is packaged, already cooked, just heat it up before plating.
Ripe the cabbages, the carrots and cut the potatoes. Reserve.
Cook the cod, with the skin facing up, the onion broken into quarters and the garlic. Once cooked, remove the cod, which will reserve stuffy.
In the cod cooking water, cook the carrots, cabbages and potatoes. Taste the water to rectify the salt, if necessary.
Place all the ingredients on a platter and serve with virgin olive oil and vinegar.

Ingredients

  • 1 onion
  • 1 kg of potatoes
  • 4 carrots
  • 4 cloves of garlic
  • 4 eggs
  • 4 slices of cod soaked
  • 400 g chickpeas
  • 750 g of cabbage
  • oil and vinegar q, b,
  • salt to taste