This recipe is a delicious dish of chickpeas with cod and spinach that you can accompany with rice and a salad before starting. Finish with coffee to make your meal very complete.
Soak the chickpeas the night before to make them a little softer, in the morning, drain them.
Remove the skin from an onion and stick the cloves into it.
Peel a carrot and a head of garlic.
In a pot with a liter of water, add the chickpeas, the onion with cloves, the carrot, 1 bay leaf, and the head of garlic. Cook over medium heat and ensure the chickpeas are always covered with water.
Finely chop the remaining onion and 2 cloves of garlic.
In a pan, add a bay leaf and the chopped onion, when the onion is translucent, add the garlic.
While the garlic and onion are sautéing, peel the tomatoes and remove the seeds. Chop them finely.
When the garlic and onion are ready, add the La Riqueza Española® bell pepper and the tomato to the pan, sauté for 15 minutes.
After that time, add the spinach and sauté for a couple of minutes and set everything aside, drain the chickpeas and remove the vegetables to incorporate them into the mixture.
Finally, add the Langa cod and mix carefully, leave on the heat for several minutes until the cod is cooked.
Add salt to taste if necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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