When the cold weather arrives or Easter approaches, nothing is more comforting than a good, hearty stew. The combination of cod, chickpeas, and spinach is a cornerstone of Spanish cuisine, especially in Lenten stews, those meatless dishes that remind us of our grandmothers' cooking but have a modern twist.
The most interesting thing about this recipe is that it allows for countless variations to suit individual tastes. Some prefer the thick texture of a traditional stew, while others opt for a more elegant presentation , serving a smooth cream of spinach as a base and topping it with the chickpeas and fish. Whatever your preference, it's a very complete and healthy meal.
Essential ingredients for the success of the dish
To get off to a good start, we need quality ingredients. For the legume base, we can use dried chickpeas (which require soaking) or canned chickpeas for convenience. The cod can be skrei when in season or desalted fillets available year-round. As for the spinach, both fresh and frozen work perfectly, although frozen usually yields more.
- Legumes and Fish: Cooked or dried chickpeas and desalted cod loins.
- Vegetables: Onion, garlic, carrot and ripe tomatoes for the sofrito.
- Aromatics and Spices: Sweet paprika, saffron, cumin, bay leaves and cloves.
- Optional add-ons: Milk, liquid cream, boiled eggs, chives and extra virgin olive oil.
The art of preparing cod and chickpeas
If you decide to buy salted cod, it's vital to dedicate time to the desalting process . Ideally, leave it in cold water in the refrigerator for 24 to 48 hours, changing the water every 8 to 12 hours so that the salt level is correct and doesn't ruin the dish. On the other hand, if you're using dried chickpeas, remember to soak them for about 12 hours so they hydrate well before cooking them in a pressure cooker or a regular pot.
Variant 1: The traditional Lenten stew
This is the most classic version, where everything is cooked in a single pot. We start by slowly sautéing onion and garlic for about 20 minutes until very soft. Then we add the paprika and saffron, being careful not to burn them to avoid bitter flavors. Next, we add the fish stock and chickpeas, letting everything simmer for about 15 minutes.
Next, we add the spinach, which initially seems to fill the pot but then reduces dramatically in volume. The final touch is adding the diced cod ; it only needs a couple of minutes in the residual heat to cook without drying out. To finish the dish, it's topped with chopped hard-boiled egg , adding a creamy and protein-rich texture.
Variant 2: Sophisticated cream with toppings
For those seeking something closer to a restaurant menu, an emulsified cream soup can be prepared. In this case, the spinach is cooked and then blended with milk or a touch of cream , nutmeg, and black pepper, resulting in a velvety texture. If it becomes too thick, it can be thinned with a little vegetable broth.
Meanwhile, the cod is lightly steamed or sautéed, and the chickpeas are fried in oil until crispy on the outside . To serve, pour the cream into a bowl and top with the fish fillets and toasted chickpeas, garnishing with a drizzle of oil and fresh chives.
Author's technique: The mixed version
There's a variation that combines the cream base with the stew. A cream is prepared by blending cooked spinach with rice (which provides natural thickness) and a touch of cream. Separately, chickpeas, cod, and hard-boiled egg are sautéed in a pan with olive oil. The result is a dish served on a bed of green cream topped with a ladleful of chickpeas and cod, sprinkled with fresh parsley for color and aroma.
It is important to remember that if we substitute spinach with chard, we must bear in mind that the stem is harder and requires more cooking time , so it is better to add them directly to the pot with the chickpeas from the beginning instead of cooking them in the sofrito.
This recipe is a perfect example of how simple ingredients can be transformed into a nourishing feast. Whether you opt for the rustic stew with its tomato and cumin sofrito, or prefer a smooth cream with crunchy chickpeas, the key is to respect the cooking times and balance the saltiness of the cod to achieve a harmonious and comforting flavor.
