Garbanzos con Bacalao y Espinacas
(Chick-peas with Salt-cod and Spinach)
Description
This exquisite dish was historically served during The Vigil, the Catholic period when meat wasn’t eaten – this originally extended to every Friday of the year and not just Lent. The cod was an idea alternative to meat and although fresh fish was available along the coast, the preserved cod could be made available to all inland areas.
This delectable cuisine will definitely make your loved ones' tummies happy. Garbanzos con Bacalao y Espinacas is a perfect example of a dish where the Spanish heritage and legacy is greatly evident. Aside from it being delicious, it also holds the rich culture of the country of Spain. So bring out your pots and pans and make this delicious dish now!
Serves 4 to 6
Ingredients:
400 gr. Cod
600 gr. chickpeas
1 handful of spinach, ½ kg. Approx.
1 onion
1 slice of bread
1 bay leaf
garlic
extra virgin olive oil
pimenton de la vera (paprika – hot or sweet)
salt & pepper
boiled eggs (optional)
Preparation:
Soak the bacalao in plenty of cold water for 24 hours, changing the water at least 3 times. The chick-peas should be of the best quality and need to be soaked overnight. The spinach can simply be washed and trimmed to remove any big stalks.
Cover the chick-peas with warm water. Add a pinch of salt, one bay leaf and a splash of oil. Leave to cook slowly until they are soft. Ensure they are always covered with water, add more warm water if necessary.
In a hot pan with a splash of oil, fry a small slice of bread until golden but not burnt. Remove from the pan.
In the same oil, fry a clove of garlic until golden. Put aside.
In the same oil fry some of the chopped onion and, once fried, add some paprika.
With a pestle and mortar, crush the toasted bread, the garlic, the onion, and the yolk of a boiled egg. Dissolve with a bit of stock from the garbanzos and then add back to the pot with the rest of the garbanzos. Add salt to taste and cook slowely until the chick-peas are cooked and a sauce has formed.
Add the bacalao and the spinach making sure all bones have been removed.
Cook on a medium heat and mix the contents of the pan by grabbing both handles and moving to-and-fro in a twisting motion. It is important not to use a spoon to stir the mixture as this will break the chick-peas.
Remove from the heat and leave to rest for a few minutes before serving.
