Chickpea Spinach And Cod Stew |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Traditional and very low fat Spanish Easter (Semana Santa) dish, mainly eaten on Holy Friday. Combines salt preserved cod, chickpeas and spinach, but if salty cod is not available you can use any fresh firm flesh fish. Ingredients:
1 can (8 ounces) chickpeas |
1 bunch fresh spinach, clean and torn (it is ok if use frozen) |
1/2 pound cod, (disalated ,deboned and torn into chunks) or fresh firm flesh fish. |
4 tbsp spanish virgin olive oil |
1/2 onion, thinly sliced |
1 can (8 ounces) tomatoes, chopped |
1 tbsp flour |
1 tsp spanish sweet paprika (pimentón de la vera is the best)) |
salt and pepper to taste |
Directions:
1. In a medium pan arrange chickpeas, well risen and drained and the cod. Add cold water (do not add too much water, just enough to cover the chickpeas) and take to a boil on medium heat. Let it cook for 10 minutes. Add spinach,salt and pepper to taste and let it cook for another 5 minutes.
2. While chickpeas are cooking take a pan and add oil and onion. Cook on low until onion is soft but not brown. Add tomatoes and stir well. Let cook for 10 more minutes and then add the flour and paprika. Mix and let it cook on very low heat 5 minutes, stirring constantly since paprika burns easily.
3. Pour the content of the pan into the casserole with the chickpeas mixture and stir carefully so fish does not break up too much. The sauce will thickens a little. Check for salt and pepper and let it cook on medium for 15 minutes.
4. Turn the heat off and let it rest for 10 minutes.
5. Serve on individual bowls and sprinkle with some chopped hard boiled eggs if you like (this is the Spanish colorful way of adding some more proteins to the dish).
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