Method

Boil the salt cod for about 8 minutes. Drain, remove skin and bones and flake into coarse pieces. Keep the cooking water.
In the same water, cook the potato cut into chunks and the roughly chopped cabbage for about 15 minutes. Drain well.
Warm the olive oil over medium heat with the sliced garlic, about 2 minutes, just until the garlic turns golden, without letting it burn.
Add the cod, potato, cabbage and chickpeas and sauté over high heat for 5 to 6 minutes, stirring little, so some crust forms. Season with the salt and freshly ground pepper.
Splash in the vinegar, add the olives and chopped parsley, taste and adjust salt and pepper, and serve.

Shopping tip

1. Simmer the salt cod in boiling water for about 8 minutes. Drain, remove skin and bones and flake into coarse pieces. Keep the water. 2. In the same water, cook the potatoes in chunks and the coarsely sliced cabbage, about 15 minutes. Drain well. 3. Warm the olive oil with the sliced garlic over medium heat, without letting it burn. 4. Add the cod, potatoes, cabbage and chickpeas and sauté over high heat for 5 to 6 minutes, stirring little, so some crust forms. 5. Finish with the vinegar, adjust the seasoning, add the olives and chopped parsley and serve.