Bacalhau com Grão Bowl (Cod with Chickpeas and Potatoes)

• 350 g New potatoes
• 1 ½ tsp Fine sea salt
• 300 g Cod fillet, skinless
• 400 g Canned chickpeas
• 100 g Baby spinach
• 2 cloves Garlic
• 60 ml Extra virgin olive oil
• 2 tbsp White wine vinegar
• 1 medium Lemon
• ½ tsp Black pepper
• 10 g Fresh parsley

1. Halve any larger potatoes so they cook evenly. Put them in a large pot, cover with cold water, add 1 tsp of the salt, and bring to the boil. Simmer for 12 to 15 minutes until tender, then drain.
2. While the potatoes cook, pour the chickpeas into a colander, rinse well, and let them drain. Finely grate or crush the garlic, and finely chop the parsley. Juice the lemon.
3. In a saucepan, add enough water to just cover the cod and bring it to a gentle simmer over low heat. Add the cod and poach for 6 to 8 minutes until opaque and it flakes easily. Lift out with tongs and rest for 2 minutes, then flake into large pieces.
4. In a mixing bowl, whisk together the olive oil, white wine vinegar, garlic, lemon juice, remaining salt, and black pepper. Add the warm potatoes and chickpeas and toss to coat. Fold through the spinach so it just wilts from the heat.
5. Gently fold in the flaked cod, keeping some larger pieces intact. Taste and adjust with a little more lemon juice if you like. Divide between two bowls and finish with the parsley.

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