This Cod and chickpeas stew is a classic recipe of the andalusian cuisine that it’s usually served in Lent. It’s delicious!
Ingredients for 6 persons
- 500 gr of chickpeas
- 250 gr of desalated cod (can be mashed cod)
- 1 medium potato
- 1 tomato
- Half large onion
- 1 green pepper
- 3 garlic cloves
- 1 teaspoonful of sweet paprika
- 1 bay leaf, salt and pepper
- Olive oil
Preparation
- Place the chickpeas to soak the night before with a bit of salt and sodium bicarbonate.
- Start cooking the chickpeas in water with the bay leaf and the salt. Must be cooked at medium fire without stopping the boiling (to avoid them harding) until they are soft. They can be cooked in the pressure cooker.
- In a casserole with olive oil make the sofrito with the onion, the pepper and the garlics, everything minced. When it’s poached add the paprika. Sauté for a minute and add the chickpeas cooked and drained with the bay leaf, the peeled and pieced potato and the cod. Cover them with water (use the same that you used to cook the chickpeas and some of the water used to desalate the cod if you want).
- You must wait until it boils a bit so the flavours blend. Taste the salt and add black pepper and minced parsley. The stew is tastier after some time passed, even one day.
Tips and comments
There are traditional recipes in wich the chickpeas and the cod are cooked over the sofrito just adding some water. There are no differences in taste, but with this recipe for making the cod and chickpeas stew we bring you, the vegetables texture is much better and is easier to control the cooking time of the cod.