Spanish chickpea, salt cod and spinach stew
A reduced vegetable sofrito brings together chickpeas, desalted cod and spinach, served with boiled eggs.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 150 g fresh spinach
- 2 garlic cloves
- 1 onion
- 1 green pepper
- 2 ripe tomatoes
- 2 eggs
- 300 g raw desalted salt cod, skinless and boneless
- 750 ml water
- 20 ml olive oil
- 1 tsp sweet paprika
- 400 g cooked drained chickpeas
- 1 pinch of fine salt
Preparation
Boil the eggs for 10 min, cool and peel. Meanwhile, peel and chop garlic and onion, deseed and chop the pepper and grate the tomatoes. Wash the spinach and rinse and drain the cooked chickpeas.
150 g fresh spinach2 garlic cloves1 onion1 green pepper2 ripe tomatoes2 eggs400 g cooked drained chickpeas- saucepan
- knife
- chopping board
- cheese grater
- sieve
Heat the oil in a casserole. Soften garlic and onion for about 5 min. Add the pepper and cook for 5 min. Stir in the grated tomatoes and cook gently for 15 min until their water evaporates and the sauce is concentrated.
20 ml olive oil- saucepan
- spoon
Add chickpeas and paprika to the sofrito. Stir, then add all the measured water. Bring to a simmer and cook gently for 10 min. Cut the already-desalted cod into even pieces, checking for bones.
300 g raw desalted salt cod, skinless and boneless750 ml water1 tsp sweet paprika- saucepan
- spoon
- knife
- chopping board
Add the spinach gradually to wilt it, then add the cod pieces. Cover and cook gently for about 10 min until the fish is opaque and flakes. Cook longer if needed. Taste before adding the measured salt, according to the fish's saltiness. Serve with the boiled eggs cut into wedges.
1 pinch of fine salt- saucepan
- lid
- spoon
- knife
Allergens
- Eggs
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration