Chickpea stew with cod, easy recipe for beginners
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Total: 30 min Diners: 2
Although there is no single recipe for chickpea stew, not even for the meatless version that is taken during Lent, as there are areas in which spinach is replaced by chard, others in which cod is omitted, others in which the stew is accompanied by cod fritters instead of the typical slices of desalted cod, or some meatballs made with egg and breadcrumbs, it may or may not carry hard-boiled egg. A lot of delicious variations of the chickpea stew with cod and spinach that we tell you below.
Ingredients
. Cooked chickpeas, 400 g Fresh spinach, 200 g Desalted cod in bite-sized pieces, 200 g Extra virgin olive oil, 2 tablespoons Onion, 1 medium Garlic, 2 cloves Sweet paprika, 1 tablespoon Ground cumin, 1 teaspoon Vegetable broth, 750 ml (or a little more if you don’t want it too thick) Salt
Receta de potaje de garbanzos con espinacas
This version that I propose is the quick version, using canned cooked chickpeas, which greatly reduces the preparation time of the recipe.
Step 1
In a pot, heat the oil and fry the finely chopped onion and garlic with a pinch of salt over moderate heat until golden brown without burning. When the onion is golden brown, add the paprika and ground cumin, mix well, remove from heat and set aside.
Step 2
Add the vegetable stock, raise the heat a little until it boils, add the washed and drained canned chickpeas and the well-washed spinach. Cover the pot and let it simmer for about 10 minutes to settle the stew.
Step 3
Finally, add the cod cut into bite-sized pieces and let it cook for about 5 more minutes over low heat and uncovered. If we see that it has become too thick, we add a little broth. Taste for salt, and rectify if necessary.
Notes
If you prefer to use dried chickpeas, the recipe does not vary much, just:
Soak 250 g of dried chickpeas the night before. The next day put to boil a liter of water in a pot with a leek washed and cut into a couple of pieces, a peeled carrot, two leaves of bay leaf and a pinch of salt. When it comes to a boil, add the chickpeas and let them cook over medium heat for about 90 minutes or the time needed for them to be tender. Time that can be reduced to about 15-20 minutes if you use a pressure cooker or a fast cooker.
From there, the recipe will be the same as the version with canned chickpeas, with the difference that instead of vegetable broth we will use the broth from cooking the chickpeas.
In this case, the easiest way to proceed to not use two pots and save us a little racking, making the sauce in a pan and throw it into the pot of chickpeas when they are tender at the same time as the spinach.
