ariana winer

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ariana winer

Chickpeas of Cod and Spinach

Name: Chickpeas of Cod and Spinach
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 1/2 glasses chickpea, dried; 300 grams cod Langa, cleansed; 300 grams fresh spinach; 2 beefsteak tomatoes, big; 2 green onions, medium; 1 carrot, median; 1 head garlic; 2 cloves garlic; 6 tablespoons Sierra Gata® olive oil; 1 teaspoon red pepper La Riqueza Española®; 1/3 teaspoons ground cumin; 3 whole cloves; 2 bay (laurel), bay leaves; table salt; rose waters

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ariana winer

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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.

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Ingredients

4 portions

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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.