Chickpeas with Cod and Spinach

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.
Ingredients
4
Servings
  • 1 1/2 glasses chickpeas, dry
  • 300 grams Langa® cod, clean
  • 300 grams fresh spinach
  • 2 red beefsteak tomatoes, large
  • 2 green onion, medium
  • 1 carrot, medium
  • 1 head garlic
  • 2 cloves garlic
  • 6 tablespoons Sierra Gata® olive oil
  • 1 teaspoon bell pepper La Riqueza Española®
  • 1/3 teaspoons ground cumin
  • 3 cloves
  • 2 bay, bay leaves
  • table salt
  • water of roses
Preparation
1h
0 mins
Medium
  • 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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