Name: Chickpeas with Cod and Spinach
Prep time: 60 min
Yield: 4
Ingredients: 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

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.

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