Lenten Chickpea Stew (Potaje de Vigilia)
Chickpeas stewed with salt cod, spinach and hard-boiled egg, thickened with a picada of garlic, fried bread and almond. The Lenten classic that's craved all winter.
- Total
- 175 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- chickpea12 oz
- desalted salt cod11 oz
- spinach11 oz
- egg2
- onion1
- tomato1
- garlic clove3
- slice of bread1
- almond0.25 oz
- sweet paprika1 tsp
- bay leaf1
- olive oil5 tbsp
- salt1 tsp
Method
- 1
The night before, soak the chickpeas in plenty of water with a pinch of salt for 12 hours.
- 2
Bring 2 liters of water to a boil with the bay leaf, add the drained chickpeas and cook gently for about 2 hours, until tender. Add hot water if needed, never cold.
- 3
Meanwhile, boil the egg 10 minutes, cool, peel and chop. Set aside.
- 4
In a skillet with the olive oil, fry the bread slice, almonds and 2 garlic cloves until golden. Remove and crush in a mortar or blend with a little cooking stock.
- 5
In the same oil, sauté the chopped onion and the remaining garlic clove for 8 minutes. Add the grated tomato and cook 5 minutes. Off the heat, add the sweet paprika and stir.
- 6
When the chickpeas are almost tender, add the sofrito, the picada and the washed, chopped spinach. Cook 10 minutes.
- 7
Add the desalted cod in pieces or flaked and cook 5 more minutes over low heat, without stirring much so it doesn't fall apart. Taste and adjust the salt carefully.
- 8
Serve the stew hot with the chopped hard-boiled egg on top.
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