Chickpea, Spinach and Salt Cod Stew (Potaje de Garbanzos)
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Ingredients
- 400 g salt cod fillet (soaked overnight)
- 500 g tinned chickpeas, drained
- 200 g baby spinach leaves
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 500 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 39.8 g
- Carbohydrate
- 26.8 g
- of which sugars
- 4.7 g
- Fat
- 11.7 g
- of which saturates
- 1.8 g
- Fibre
- 10 g
- Salt
- 4.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and cut into chunks, discarding any skin and bone.
- 2
Heat the olive oil in a large pan and soften the onion and garlic for 5 minutes. Stir in the tomatoes and smoked paprika and cook for 3 minutes.
- 3
Add the chickpeas and vegetable stock, bring to a simmer and cook for 10 minutes.
- 4
Nestle the salt cod into the stew and simmer gently for 6-8 minutes until it flakes easily.
- 5
Stir in the spinach and cook for 2 minutes until just wilted, then season to taste and serve.
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