Chickpea stew with cod is one of those dishes that cannot be missing during Holy Week, especially on Good Friday or Lent Friday. It is a chickpea stew, spinach, cod and very popular egg in Andalusia, although today it is prepared throughout the country because it is an ideal spoon dish for winter and very traditional. Its exact origin is unknown, but we do know that it is a recipe that arises due to the prohibition of eating meat during the Lent period imposed by religion. Therefore, it is such a popular dish for these days. At the margin of its history, we are facing a simple and very nutritious dish, since it contains proteins of high biological value, carbohydrates, fiber, minerals and vitamins. Currently, in each house they have their way to do it, however, in recipesgratis we will teach you the traditional recipe so you can enjoy it as is or make the modifications you want. Continue reading and discover with us how to make Andalusian vigil stew.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make vigil stew: |
| 350 grams of chickpeas 200 grams of spinach 4 pieces of cod 1 onion 2 teeth of garlic 2 eggs 1 tablespoon of sweet paprika 2 potatoes 1 jet of olive oil 1 pinca of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make vigil stew:
1. Before starting to prepare the grandmothers vigil stew recipe, put the chickpeas to soak the day before and leave them for about 8-12 hours.
Trick: If you do the vigil stew with boat chickpeas, Save this step.
2. Have the desalted cod to the salt point or soak it for 48 hours, changing the cod water about 2-3 times, and reserved in the fridge. If you have doubts about this process, in this video we teach you to detach cod.
3. Pica the very small onion and garlic cloves too, so the pieces will not be noticed in the stew but will provide all its flavor.
4. Count the eggs in water for about 10 minutes. Turn off the fire, let them cool, attempt and reserve them.
5. Heat a casserole with a jet of olive oil, Pocha the onion. When you see that it is poached, add the chopped garlic and lower the fire a bit so you don burn. Let these ingredients poach carefully and, before they take color, add the paprika.
6. Add the chickpeas soaked to the casserole, mix and cover with water immediately so that the paprika does not burn. Let the chickpeas are cooked until they are tender, that is, for about 60-90 minutes in a traditional casserole, although time can vary according to the chickpea. If you do the vigil stew in a fast pot, the chickpeas will be ready in approximately 45 minutes.
Trick: If you use boat chickpeas, it will not be necessary to cook them, so you can add them and move directly to the next step.
7. Peel the potatoes, cut them to taste or chase and add them when the chickpeas are cooked.
Trick: Not everyone does the vigil stew with potatoes, so if you prefer you can eliminate this ingredient from the recipe.
8. At 10 minutes, add spinach and cod and continue to cook the grandmothers Lent stew until everything is cooked. Salt test and add a little if you see it necessary, although the cod will already provide a lot of flavor.
9. Turn off the heat, cut the eggs in half or in the rooms and add them to the stew to heat. What is this chickpea recipe with cod and spinach?
10. List the Watch Power Recipe! It serves the dishes immediately to enjoy this incredible hot stew. As we say, the Andalusian vigil stew has experienced multiple changes over the years, which is why you can eliminate, add or modify ingredients. For example, you can remove potatoes, replace spinach with chard or not even use cod if you are looking for a vegetarian option. To do this, we advise you to consult this vigil stew recipe without cod.
