Bacalhau (Salt Cod) With Chickpeas - cooking recipe

Ingredients

1 lb salt cod fish
2 cups onions, thinly sliced
1/2 cup olive oil
1 (14 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
1/3 cup white wine vinegar
1/2 teaspoon piri-piri
salt and pepper
10 kalamata olives, pitted and chopped
3 eggs, hard-boiled, shelled and quartered
1/3 cup parsley, chopped

Preparation

Prepare Bacalhau.
Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
Drain the fish, rinse well and place in a saucepan with enough water to cover.
Bring to a boil.
Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
Lower the heat and simmer for 20 minutes.
Drain and let cool.
Remove any skin and bones and separate the fish into coarse flakes.
Prepare the stew.
In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
Stir in the Bacalhau and heat for two minutes.
Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
Serve garnished with the hard boiled eggs and olives.