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Chickpea stew with cod and spinach

Difficulty: ★★★

Ingredients

  • 2- ¾ Cup Pedrosillano chickpeas.
  • 3/4 lb Cod.
  • 2/3 lb Spinach.
  • 1 Eggplant.
  • 1 Onion.
  • 2 Garlic cloves.
  • Extra virgin olive oil.
  • Salt.
  • White pepper.
  • 1 Bay leaf.
  • 1 Tablespoon paprika.
  • Fish stock.

Category: Main course

Instructions

Place chickpeas to soak in water with salt for 12 hours. Soak cod in cold water for 24 hours, changing the water every 8 hours. If the room temperature is high, place the bowl in the fridge. Heat the fish stock in a Practicka plus Magefesa pressure cooker. When hot, add chickpeas, bay leaf, onion and eggplant cut in half. Season with salt and white pepper. Close the pot and set the cooker on position II and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 15 minutes.
When the cooker has finishes releasing all the steam, uncover the pot and remove the onion and eggplant. Add the spinach and the cod cut into pieces. Cook for about 5 minutes.
Blend onion and eggplant in a Protech Magefesa blender and return to cooker. In a separate frypan, sauté garlic in a bit of extra virgin olive oil, remove from heat and add the paprika. Strain over the chickpeas, to avoid garlic and paprika go directly into the stew. This is a popular fasting dish during Lent.