* 25 oz salt cod , (Bacalao), soaked for 24hrs
* 12 ½ oz chickpeas , soaked overnight
* 6 1⁄8 oz potatoes , peeled and cut into chunks
* 3 fl oz olive oil
* 8 cloves of garlic , chopped
* 1 tsp dried chilli
* 4 medium tomatoes , roughly chopped
* 4 Tbsp parsley , chopped
* salt and pepper
* 10 1⁄8 fl oz water
* 1 colander
* 1 bowl
* 2 small pans
* 1 medium sized pan
* 4 serving plates
* 1 stirring spoon

Step 1:
Drain the chickpeas
Pour the chickpeas into the colander to drain the water and then place them in the saucepan. Pour over enough water to cover them.

Step 2:
Cook the chickpeas
Place the pan of chickpeas on the heat. Bring to the boil and add the potatoes. Simmer until tender – about 45 minutes.

Step 3:
Drain the chickpeas and potato
When the chickpeas are cooked, drain and set aside, saving cooking liquid for later.

Step 4:
Cook the salt cod
Place a pan of water on the heat and bring to the boil. When boiling, add the salt cod and cook for 6-8 minutes.

Step 5:
Finish the salt cod
When the fish is cooked, drain and leave to cool. When cool enough to handle, break up into large flakes, discarding the skin and bones.

Step 6:
Start the sauce
Heat the olive oil in the large pan, add the garlic and chilli flakes and cook for 1 minute.
Add the tomatoes and chickpeas and cook for another minute. Simmer on a low heat for about 25-30 minutes.

Step 7:
Add fish
When the chickpea mixture has cooked for 30 minutes, gently add the salt cod and parsley and stir. Season well with salt and pepper.

Step 8:
Serve
Serve with plenty of crusty bread.