Ingredients to make Chickpeas with cod in a quick pot:
- 320g chickpeas
- 400g spinach
- 200 g of cod
- 2 dl of olive oil
- 300 g onion (3 small)
- 2 cloves of garlic
- 1 teaspoon of wheat flour
- 1 teaspoon sweet paprika
- Salt
How to make Chickpeas with cod in a quick pot:
1 We put the chickpeas to soak the night before. We put the cod to desalt for 24 hours, changing the water at least every 8 hours.
2 We take the cod out of the water, remove the skin and bones, dry it and crumble it.
3 Wash the spinach, drain it and chop it.
4 We put a pot on the fire with plenty of water and add half the oil, the whole garlic, unpeeled and with a cut and one of the onions peeled and cut in half.
5 When it is about to boil, add the chickpeas and cook over low heat, covered, until tender (about 2 hours).
6 Then add the cod and spinach and cook for about 10 minutes all together.
7 Meanwhile, heat a frying pan with the rest of the oil and when it is hot, lower the heat and add the other two finely chopped onions, stirring.
8 When the onion is soft, add the flour and paprika, stirring well to prevent lumps from forming, add a few tablespoons of the chickpea broth.
9 Mix everything well, raises the heat and sauté moving with a wooden spoon for 1 minute.
10 Pour the chickpeas into the pot, stir and cook over low heat for about 15 minutes, with the pot uncovered.
