This recipe is a delicious dish of cod and spinach chickpeas which you can accompany with rice and a salad before you start. Finish with coffee to make your meal a very complete one.
Learn more about ariana winer
Ingredients4 portions
Preparation
Soak the chickpeas the night before to make them a little softer, in the morning drain them.
Remove the skin of an onion and stick it in the cloves.
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 take care that the chickpeas are always covered by 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 transparent add the garlic.
While the garlic and onion are frying, peel the tomatoes and remove the seeds. Chop them finely.
When the garlic and onion are ready, add the pepper La Riqueza Española® and the tomato to the pan, sauté for 15 minutes.
After that time add the spinach and sauté for a couple of minutes and reserve everything, drain the chickpeas and remove the vegetables to incorporate them into the mixture.
Finally add the cod Langa and mix carefully, leave on fire for several minutes until the cod is cooked.
Add salt to taste if necessary.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Mac and Cheese Pizza with Chorizo
Cold Cake of Cookies and Cream
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: