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Although this is a recipe that is traditionally consumed more at Easter, we believe that you cannot resist preparing it when you want it. Chickpeas with cod and spinach will always be welcome at the table. Chickpeas are a legume that has significant nutritional wealth. They are rich in protein, starch and unsaturated lipids, and lacking in cholesterol.
Chickpeas are recommended, for example, to children who suffer from constipation, as they contain a good supply of fiber. This recipe leaves no one hungry. You will tell us.
- 300 gr. chickpeas
- 300 gr. desalted cod (or prawns)
- 300 gr. fresh or frozen spinach
- 2 onions / 2 tomatoes
- 2 carrots
- 4 cloves of garlic
- 6 tablespoons (soup) of olive oil
- 1 teaspoon of sweet paprika
- 2 bay leaves / Salt
1- After soaking the chickpeas for about 10 or 12 hours, drain them and put them in a pot with a liter of water to boil.
2- Chop an onion, carrots and two cloves of garlic, and put them in the pot with the chickpeas and bay leaves. Bring the pot to medium-high heat.
3- While the chickpeas are cooking, prepare a sauce in a pan with oil, a minced onion and two cloves of garlic.
4- When they are sautéed, add the sweet paprika and the tomatoes without skin and chopped, and fry them for about 15 minutes or until the tomatoes are undone.
5- Next, add the spinach to the pan and sauté them for a few minutes. Reserve.
6- When the chickpeas are tender, strain them and combine them with the fried onion, tomatoes, garlic and spinach.
7- Return the chickpeas to the fire, adding the desalted cod, whole or crumbled. Mix everything. Leave over medium heat for a few minutes until you notice that the cod is cooked. If you put the cod whole, it is advisable to first coat it in flour before adding it to the chickpeas.
If you don't have spinach, you can substitute them with chard leaves. They will be exquisite as well. Our chickpeas will be ready to be consumed. Bon Appetite!
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