Chickpea cod

Chickpea stew with cod is a typical dish for the dates of Holy Week, especially in Spain, where it is very famous. Although this Easter recipe is well known, the cod with chickpeas has many variations and the one we bring you today is a homemade flavor and carries spinach.

Ingredients to make cod with chickpeas:

1. To make this delicious chickpea stew, the first thing we must do is prepare the ingredients. Leave the fish soak, with enough cold water for 24 hours, changing the water about three times. Chickpeas should also be soaked the day before the preparation.

2. The next day, cook the grains with water. salt, laurel and a splash of oil. Let cook, monitoring the amount of water (they must always be covered), so that they are tender.

3. Apart, heat a pan with oil and put the bread and the garlic clove separately until brown and reserve. Keep using the same pan with oil and sauté the finely chopped onion and when it is very fried add a little paprika and stir well.

4. Add this sauce to the chickpeas and when they are almost cooked, it also adds the cod to cooking. The fish must be chopped and without thorns.

5. Apart, discard the spinach stems and pass by boiling water for a few minutes. This process is called scalding. Then pass them for cold water and strain until they cool to chop them and add to the chickpeas.

6. Machaca The slice of bread along with the garlic, previously fried. You can help yourself with a mortar, then add a little of the chickpea broth, parsley, egg yolks and crushing well. Pour the result into the chickpea pot and let cook over low heat. Correct the seasoning if necessary.

7. Finally, add cooking potatoes about 5 minutes before serving, since the potato is very fast. Let the chickpeas stand with cod for a few minutes and ready.

8. Serve the cod stew with chickpeas decorating with the white part of the cooked eggs and good benefit!. If you liked this Spanish recipe, remember that you can find more on my blog target = _blank re = NOFOLWLA Juani kitchen.