Barbiel
(Brazil - Germany)



Portuguese Chickpea Salad with Salt Cod


1/2 pound dry chickpeas, soaked at least 15 hours in 3 1/2 cups water
2 quarts water, or as needed
1/2 pound dry salt cod, soaked in several changes of cold water for
16 to 24 hours in the refrigerator
1 small sweet onion, finely chopped (about 1/4 cup)
1 large clove garlic, finely chopped
3 tablespoons olive oil
1 tablespoon cider vinegar
1 1/2 tablespoons finely chopped parsley or cilantro
1 teaspoon coarse salt or to taste
2 hard-boiled eggs, chopped or cut in wedges for garnish
1/2 teaspoon paprika

Drain the chickpeas and rinse. Place in a 3-quart saucepan with
enough water to cover by 2 inches, about 4 cups. Cover and bring to
a boil over medium-high heat. Reduce the heat and simmer until
very tender, but not mushy, about 1 1/2 hours. Drain and set aside.
Remove the fish from the soaking water and rinse. In a medium pot,
bring the remaining 4 cups of water to a boil. Turn off the heat and
add the cod. Cover for 15 to 20 minutes, then drain. Set aside until it is
cool enough to handle. Hand-shred the cod, discarding any skin or
bones, and place in a serving bowl together with the chickpeas, onion
and garlic. In a small bowl, whisk the oil with the vinegar. Stir in the
parsley and salt, if needed. Pour the dressing over the chickpeas and
toss gently. Garnish with the chopped eggs and a sprinkling of paprika.
This dish can be served hot, cold, or at room temperature; it can also
double as a light meal or side dish.
Suggestion:
Accompanied with a simple green salad, olives, crusty bread, and
vinho verde (portuguese "green" wine), this dish makes a no-fuss meal.


Brazilian Green Salad with Mango Sauce


1 mango, peeled and chopped
2 tablespoons lemon juice
4 tablespoons vegetable oil
1 teaspoon mustard seeds
1 tooth of small garlic
2 teaspoons shredded ginger
1 teaspoon curry
1 1/2 teaspoon salt
2 or 3 different sorts of green vegetables (iceberg salad, ruccola, etc...)
cherry tomatoes for garnish.

Mango Sauce:
Beat all the ingredients in the liquidificador and place in a container
with cover and store in the refrigerator.
Green Salad:
Wash all the vegetables very well. If necessary, cut leaves in small
pieces. Arrange the greens on a plate, decorate with cherry tomatoes,
pour Mango Sauce over them. Serve immediately.


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