Cod and Chickpea Tapas
Ingredients
1 can of Cod Fish In Olive Oil With Garlic and Parsley Manná
1 Chickpea Pâté Manná
Thin slices of broa de Avintes (Portuguese cornbread)
Olives, sliced
Olive oil from the cod can
A dash of vinegar
Freshly ground black pepper
Preparation
- Slice the broa de Avintes thinly. If it’s fresh, use as is. If it’s a day old, toast it lightly.
- Spread a generous layer of Manná Chickpea Paté on each slice.
- In a bowl, combine the contents of the cod can, including the flavoured olive oil.
- Add a splash of vinegar and season with black pepper. Mix well.
- Top each slice of bread with cod flakes and a bit of the oil mixture.
- Finish with a few slices of olive on top.
Cozinha à la Carte Tip:
This is a classic Portuguese flavour pairing—the rich, aromatic canned cod from Manná combined with the smooth chickpea paté creates the perfect festive tapa. Ideal for Christmas starters or to impress guests on any occasion.
