Of which 6.1 g sugars and 2.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas and potato) · Iodine (nori)
Allergens none
Chickpea "salt cod" with potatoes and greens
Shredded chickpeas standing in for salt cod, with batatas a murro (Portuguese smashed potatoes) and sautéed greens.
Ingredients
- 680 g (1½ lb) cooked chickpeas, drained and lightly mashed
- 480 g (1 lb) small potatoes, skin on
- 200 g (7 oz) Portuguese kale (couve galega), collard greens or savoy cabbage, cut into thin strips
- 4 tbsp olive oil (40 g / 1½ oz)
- 1 large onion, cut into half-moons (120 g / 4 oz)
- 3 cloves garlic, sliced (15 g / ½ oz)
- 40 g (1½ oz) black olives
- 1 nori seaweed leaf, crumbled (6 g) — gives it a taste of the sea
- 10 g chopped fresh parsley
- salt and black pepper, to taste
Method
- Boil the potatoes in salted water until tender, about 20 minutes. Drain, give each one a light smash to split it open and set aside.
- In a large skillet, heat half the olive oil and sauté the onion and garlic over low heat until lightly golden, 10 minutes.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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