1

Cover the chickpeas in water and let them soak overnight.

2

The next day, drain the chickpeas and put them in a pan with enough fresh water to cover them by about 2 inches (5 cm). Bring to a boil, add the peeled potato, and simmer until tender, adding hot water now and then if necessary to make sure the chickpeas stay just covered. Drain and set aside, saving the cooking Iiquid.

3

Drain the salted cod, drop it into a pan of boiling water, and simmer for 6 to 8 minutes or until just cooked. Drain and, when cool enough to handle, flake the flesh into large pieces, discarding the skin and any bones.

4

Heat the olive oil in a large pan, add the garlic and pepper flakes, and cook for 1 to 2 minutes without browning. Add the tomatoes, chickpeas, and potato, breaking it up into small pieces with the back of a wooden spoon. Add a little of the cooking liquid from the chickpeas and 1 1/4 cups (300 ml) of water. Simmer for 20 to 30 minutes, until the stew has reduced and thickened a little. Gently fold in the salt cod and parsley, and season liberally with freshly ground black pepper. Taste the stew for salt, although you probably won't need any.