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Lent Stew - Chickpeas with Cod and Spinachs

Stews

This is in fact the most typical stew for this time of the year, cooked with cod and spinaches  It is very yummy and very easy to prepare. We are pretty sure you will love it. This is the recipe:

Ingredients

  • 500 g of chickpeas
  • 500 g of spinach
  • 250 g of desalted cod
  • 1 onion
  • 1 head of garlic
  • 1 bay leaf
  • 2 or 3 pieces of bread
  • Mild Olive oil
  • 1 tablespoon of paprika
  • 5 or 6 grains of pepper
  • 1/2 teaspoon cumin
  • 1 sprig parsley
  • Salt

Preparation

HOW TO PREPARE:


⦿ The previous night will put the chickpeas to soak in water with a tablespoon of baking soda.


⦿ In a pot with plenty of water we put the drained chickpeas, onion, garlic, bay leave and a touch of salt, and once it starts boiling we will lower the fire over medium heat until the chick peas are completely tender. (approximately 60 minutes and at half pressure cooker).


⦿ Meanwhile we will blanch the spinach, wash them, remove the stems, and introduce them for two minutes in a pot with boiling salty water.


⦿ We will put the spinach to a colander, wash them with cold water, so they don't lose the greenery and pour them into the pot.


⦿ Then, in a frying pan, we will prepare the stir-fry. We will fry the onion and the parsley chopped finely, and besides the pieces of bread.


⦿ Then we will prepare the “majao” with this sauce, along with the cumin, the garlic of the chickpeas and a few chickpeas.


⦿ In the remaining oil in the frying pan we will add the paprika, fry it a little and pour it in the pan.


⦿ This majao, together with peppercorns, we will pour them into the pot with the chickpeas, putting it to fire slow for about ten minutes, and five minutes before we set aside, we will add the chunks of cod


⦿ We are ready to serve at the table and enjoy this rich stew :-)


Have a great weekend and a wonderful Holy Week :-)