Potaje de vigilia – chickpea stew with salt cod and spinach

Ingredients for 4 portions

• 300 gWhole dried chickpeas
• ≈ 2 lWater
• 2Bay leaves
• to tasteSalt
• 3Eggs
• 4 tbspOlive oil
• 1Yellow onion, finely chopped
• 3 clovesGarlic, finely chopped
• 1Tomato, grated
• 1 tspPaprika, sweet
• 400 gFrozen leaf spinach
• 400 gDesalted cod, flaked

Method

1. The night before, put the chickpeas to soak in plenty of warm, lightly salted water.
2. Bring the water to the boil with the bay leaves in a large pot. Drain the chickpeas and add them once it boils, so they go into hot water. Skim off the foam that rises.
3. Lower the heat, cover and simmer the chickpeas gently for about 2 hours, until tender. Top up with hot water if needed, never cold.
4. Boil the eggs for 10 minutes in a pan of boiling water.
5. Cool the eggs in cold water, then peel and chop them.
6. Heat the oil in a frying pan and gently fry the onion over a medium-low heat for 10 minutes, until soft. Add the garlic and fry for 1 minute, then stir in the grated tomato and cook for 5 minutes until reduced. Take the pan off the heat and stir in the paprika.
7. Stir the onion and tomato base and the frozen spinach into the chickpeas, season with salt and simmer for 10 minutes.
8. Add the salt cod and simmer gently for 5 minutes without stirring too much, so the flakes stay whole.
9. Serve in shallow bowls with the chopped egg scattered over the top.

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