Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach)
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.
Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach)
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.
Cooking Instructions
- 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.
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