Time: 30 minutes
  Difficulty: easy
  Serves: 4


  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 1 garlic clove, chopped

  • extra virgin olive oil as needed

  • 1 bay leaf

  • 300 g rehydrated  (soaked and drained) salt cod, cut into pieces

  • 500 g can chickpeas, drained

  • 250 ml tomato passata

  • a little chopped parsley, as desired

  • salt and pepper to taste


Lightly sauté the carrot, celery, and garlic in the olive oil with the bay leaf until the vegetables are softened.

Add the rehydrated bacala, the chickpeas and the passata, and cook together for about 20 minutes or long enough for the flavours to blend together .

Season with pepper (will probably not need salt, but if it does, add it), and add more olive oil to taste.

Serve hot, sprinkled with parsley.