Abruzzo Salted Cod and Chickpeas
Salted Cod with chickpeas is a traditional dish found across central and southern Italy, especially in Abbruzzo.
The combination reflects the spirit of cucina povera: humble ingredients cooked slowly to create deep flavour. Salt cod, chickpeas, garlic and olive oil come together in a rustic dish that is both nourishing and comforting.
Ingredients ( Serves 4 )
600 g salted cod (baccalà), soaked and desalinated
300 g cooked chickpeas
2 garlic cloves
3 tbsp extra virgin olive oil
200 ml tomato passata
100 ml water or light fish stock
1 small dried chilli (optional)
Fresh parsley, finely chopped
Fine sea salt, to taste
Method
If using dried salted cod, soak it in cold water for 24–48 hours, changing the water several times, then cut into medium pieces.
Heat the olive oil in a large pan over medium heat. Add the garlic and chilli and cook gently until fragrant.
Add the cod pieces and cook for a few minutes, turning carefully.
Pour in the tomato passata and water (or fish stock). Simmer gently for about 10 minutes.
Add the cooked chickpeas and continue cooking for another 10–15 minutes, until the cod is tender and the sauce has slightly thickened.
Taste and adjust salt if needed.
Finish with chopped parsley and a drizzle of olive oil before serving.
Tips and Variations
Always soak salted cod thoroughly to remove excess salt.
Use good-quality extra virgin olive oil — it is one of the key flavours in the dish.
Do not stir the fish too much while cooking to keep the pieces intact.
Serve with rustic bread to soak up the sauce.
History of Arrosticini
Salted cod became popular in many parts of Italy because it could be preserved and transported easily, making it an important ingredient in traditional cooking, especially in inland regions like Abruzzo. Combined with chickpeas — a staple pulse across central and southern Italy — it created a nourishing dish often prepared during colder months or religious fasting periods when meat was avoided. Alongside other regional specialities such as Arrosticini and traditional desserts like Abruzzese Soffioni, dishes like salted cod, or baccalà in Italian, with chickpeas reflect the rustic and resourceful character of Abruzzese cuisine.
