Authentic home cooking from Spain, with US measurements. 
Chickpea Stew with Cod and Spinach - Quick Version
This stew is very typical during Easter, and yesterday when I saw the cod at the store, I thought, 'I'm going to try it!' This is my quick version with what I had in the fridge, and I must say it turned out perfect!
Chickpea Stew with Cod and Spinach - Quick Version
This stew is very typical during Easter, and yesterday when I saw the cod at the store, I thought, 'I'm going to try it!' This is my quick version with what I had in the fridge, and I must say it turned out perfect!
Open in Cookpad AppSteps
- 1
Heat a pot with olive oil, and when it's hot, add the chopped onion and garlic. Once they are golden, after about 5 minutes, add the splash of vermouth and let the alcohol evaporate. Then add the paprika.
- 2
Stir a few times to toast the paprika slightly, and before it burns, add the water and chickpeas. Increase the heat and let it cook for about 10 minutes. Adjust the salt and add a few strands of saffron.
- 3
Add the spinach and a little more salt, cover the pot, and let it cook for another 5 minutes until the spinach wilts and becomes tender.
- 4
Check the broth, and if it's too watery, you can add a teaspoon of flour dissolved in a little hot water. If not, add the cod fillets directly and let them cook on low heat. After about 6-7 minutes, the cod will be perfectly cooked and ready to serve. It can be accompanied by a boiled egg.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
Banana Pineapple Slush - (AllRecipes.com)
-
Garima Mayur Mangwani -
-
-
-
-
-
-
-
Chicken/Steak burrito bowls (Chipotle bowls)
-
-
-
-
-
-
-
Hainanese chicken and udon noodle broth
-
-
-
-
-
