Codfish and chickpea sticks with pepper sauce, by Ana Bravo
Ingredients
180 g Riberalves Ready-to-Cook Codfish
Parsley to taste
2 tablespoons olive oil
3 to 4 tablespoons flour
4 mini peppers
2 cloves garlic
Preparation
Preheat the oven to 180 ºC.
Wash the peppers, wrap them together with a clove of garlic in parchment paper and bake in the oven for about 40 minutes (or until roasted).
Meanwhile, start preparing the pastry by putting the chickpeas, the codfish, the other clove of garlic and the parsley in a food processor. Pulse until smooth, then transfer to a bowl. Mix half of the olive oil and the flour together and knead with your hands (you should get a pliable mixture that comes away from your hands; add water or more flour if necessary).
Shape the pastry into sticks and arrange on a baking tray lined with parchment paper. Bake in the oven for about 30 minutes.
After the peppers have cooled, mash them together with the garlic clove and then add the remaining olive oil.