Codfish with chickpeas

Codfish with Chickpeas

for two people

1 lb. codfish, cut into large pieces

1/4 cup minced onion

2 large garlic cloves

2 T. olive oil

1 12.4 oz. container cherry or grape tomatoes (datterini)

1/3 cup white wine

15 oz. can chickpeas

salt, pepper

1/4 tsp. dried basil

freshly minced basil

freshly minced parsley

Sauté the onion and garlic in the olive oil until wilted. Add the tomatoes and smash them flat with a fork or wooden spoon. Sauté briefly then add the white wine and stir. Next add the chickpeas, salt, pepper, basil and parsley, keeping some of the fresh herbs aside to use at the end. Put the lid on and simmer on low heat for 10-15 minutes.

Add the codfish, season with salt and pepper, then put the lid on again, for about five minutes or until just cooked through. DON'T overcook or it will break up into small pieces.