Miss Can Codfish with Chickpeas, Potatoes and Boiled Eggs
Serving Size: 4
Ingredients:
- 4 tins Miss Can Codfish with Chickpeas
- 4 Boiled Eggs
- ¼ cup Red Wine Vinegar
- 4 Onions, chopped
- ¼ cup Parsley, chopped
- 6 Potatoes, small to medium sized
- 1 pinch Salt
- 1 Bay Leaf
- 5 Allspice Berries
- ¼ cup Black Olives, sliced
Instructions:
Add vinegar to the chopped onion and set aside for 5 minutes.
Cook the potatoes over medium-low heat in water with salt, bay leaf and allspice berries-- approximately 20 minutes after the water begins to boil. Remove and drain potatoes. Once cool remove the potato skins and cut into chunks.
Cut the boiled eggs into pieces
Mix the codfish with chickpeas, potatoes, onion and egg. Garnish with olives and parsley and serve.
