We put the chickpeas soak the night before. We put the cod to get out of 24 hours, changing the water at least every 8 hours.
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| Ingredients to make chickpeas with rapid pot cod: |
| 320 g of chickpeas 400 g of spinach 200 g of cod 2 dl of olive oil 300 g of onion (3 small) 2 cloves of garlic 1 teaspoon of wheat flour 1 teaspoon of sweet paprika salt |
Ingredients to make chickpeas with rapid pot cod:
2. We take out the cod from the water, we remove the skin and thorns, dry it and we crumble.
3. We wash the spinach, drain them and chop them.
4. We put a pot on the fire with abundant water and add half of the oil, whole garlic, without peeling and with a cut and one of the peeled onions and split in half.
5. When it is about to boil we add the chickpeas and let it simmer, covered, until they are tender (about 2 hours).
6. Next we add the cod and spinach and let it cook for about 10 minutes all together.
7. Meanwhile, we put a pan with the rest of the oil and when we are hot, we lower the heat and add the other two well chopped onions, stirring.
8. When the onion is soft, we add the flour and paprika, stirring well to prevent lumps from forming, we add a few tablespoons of the chickpea broth.
9. We mix everything well, raise the fire and sauté moving with a stick spoon for 1 minute.
10. We pour into the chickpea pot, stir and let it simmer for about 15 minutes, with the uncovered pot.
