Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach)

Name: Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Cooked Chickpeas; 2 piece Unsalted Cod Fish Filets; 1 bunch Spinach; 1 Monsarrat Tomato; 1/2 chopped onion; 1 Laurel Leaf; 1 tbsp Hazelnuts; 1 cup chicken stock; 2 clove Garlic; 1 bunch chopped parsley; 2 tbsp all-purpose flour; 1 pinch Paprika; 3 tbsp olive oil; salt; ground black pepper

IAmFury1 @cook_2898218

United States of America

During my travel through Barcelona I tasted several versions of this dish. Traditionally this is served as Tapas for four people but you can eat the whole thing if you want.

IAmFury1 @cook_2898218

United States of America

During my travel through Barcelona I tasted several versions of this dish. Traditionally this is served as Tapas for four people but you can eat the whole thing if you want.

Saved

Ingredients

30 mins

4 servings

300 gramsCooked Chickpeas
2 pieceUnsalted Cod Fish Filets
1 bunchSpinach
1Monsarrat Tomato
1/2chopped onion
1Laurel Leaf
1 tbspHazelnuts
1 cupchicken stock
2 cloveGarlic
1 bunchchopped parsley
2 tbspall-purpose flour
1 pinchPaprika
3 tbspolive oil
salt
ground black pepper

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Steps

30 mins

1

Cut cod into pieces and lightly flour. In a pot coated with olive oil, fry until browned
2

Add chopped onion and garlic. Stir until aeromatic then add chopped tomato.
3

Now add chicken stock with cooked Chickpeas. Add paprika and spinach.
4

Add chopped hazelnuts and heat all on medium until stock has reduced.
5

Add laurel leaf and garnish with parsley.