400 gmdried chickpeas, soaked in cold water overnight, drained2 litres(8 cups) milk400 gmbaccalà, soaked in 3 changes of cold water overnight, drained1bay leaf1thyme sprig2lemons, segmented and juiced2red capsicum, diced½small Spanish onion, diced2garlic cloves, finely chopped60 mlextra-virgin olive oil20 mlaged red wine vinegar1 cup(loosely packed) rocket, coarsely torn½ cup(loosely packed) flat-leaf parsley
Cook chickpeas in a large saucepan of unsalted water over medium-high heat until tender (30-40 minutes), then drain and set aside in a large bowl to cool.
Meanwhile, combine milk, baccalà, bay leaf and thyme in a saucepan, bring to the simmer and cook until baccalà flakes easily (30-40 minutes). Drain (discard liquid), pat baccalà dry and flake into coarse pieces, then add to chickpeas.
Trim ends from lemon, then remove peel and pith with a small sharp knife (discard). Holding lemon over a bowl to catch juices, cut between membranes to remove segments and place in bowl. Squeeze remaining flesh of lemon into bowl to extract any juice.
Add lemon and juice, capsicum, onion, garlic, olive oil and vinegar to chickpeas and baccalà, season to taste, toss to combine and stand for 30 minutes for flavours to develop. Add rocket and parsley, toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.