Bruschetta with chickpeas and stockfish
Instructions
Cut the stockfish into pieces and put it in a pan with the garlic, cover with water and let Cook for 10 minutes.
Add the chickpeas and cook for another 2 minutes.
Pour on bread slices bruscato and sprayed with a little olive oil, add salt and pepper and serve.
Ingredients and dosing for 4 persons
- 4 slices of bread
- 200 g of cod soaked
- 250 g of boiled chickpeas
- 1 clove of garlic
- 2 tablespoons of olive oil
- Salt
- Minced 1 of black pepper