Chickpeas with spinach and cod meatballs recipe

Among legumes, chickpeas are considered the easiest to digest, perhaps because they stimulate gastric juices. They have an important anti-cholesterol effect and are highly recommended for people who are overweight or have high blood pressure. Their lipid content is very low and they provide vitamins A, E, and D, to which we must add vitamin A and the minerals from spinach.

That is why I am sharing this chickpea stew with cod meatballs, a chickpea stew similar to vigil stew but instead of having shredded cod it has Mercian cod meatballs.

These chickpeas with spinach and cod meatballs are a characteristic stew from dry lands and very typical for the Easter season, so don’t miss it for Easter!

Ingredients to make Chickpeas with spinach and cod meatballs:

• 350 grams of Chickpeas
• 500 grams of Spinach
• 1 unit of Onion
• 2 units of Potatoes
• 2 units of Carrots
• 1 unit of hardboiled egg
• 10 strands of hair saffron
• 1 sprig of parsley
• 1 clove garlic
• 4 tablespoons of olive oil
• 1 unit of small tomato
• ½ teaspoon of salt
• For the cod meatballs:
• 300 grams of Cod
• 2 cloves of garlic
• 1 bunch of Parsley
• 1 handful of pine nuts
• 1 small glass of olive oil
• 3 units of Egg
• 1 bowl of Maya bread from the day before

How to make Chickpeas with spinach and cod meatballs:

1. The first step to make this chickpea stew with cod meatballs is to soak the chickpeas in cold water for 12 hours.
2. To prepare the cod meatballs, shred the cod, add the bread, the garlic and chopped parsley, the pine nuts and the eggs, mix everything well and let it rest for a few minutes.
3. Apart, in a pot we put the oil to heat. Peel and chop the onion and carrot and fry for a few minutes, add the peeled and chopped tomato, and continue frying.
4. Once the Mercian cod meatball stew has been fried, add the chickpeas, cover with water and cook for 10 minutes in a pressure cooker.
5. While the chickpeas are cooking, wash and clean the spinach, bring it to a boil with cold water (scald it) and put it to drain in a large colander.
6. We put a frying pan with oil to heat; we form the Mercian cod meatballs and fry them.
7. After the chickpeas have been cooking for a few minutes and when we can open the pressure cooker, it is time to add the chopped potatoes, spinach and cod meatballs.
8. We make a bite with the saffron, the garlic, the parsley and the hard-boiled egg yolk and add it to the pot of the Easter stew, adjust the salt and cook for 10 more minutes.
9. And ready! This chickpea stew with spinach and cod meatballs should be left with little broth.