Potaje de vigilia | Chickpea and cod stew
Hi cocinero! Today I would like to show you how to prepare a traditional Spanish stew called “potaje de vigilia“. It has its origin in the religious Lent time. During the 40 days in between Carnival and Easter, families couldn’t eat meat. That’s how this delicious chickpea, cod and spinach stew appeared.
Leaving religion aside, it is a fantastic and healthy dish. Full of flavor. You should try it! ❤
Difficulty: I can light the stove
400 g chickpeas
200 g baby spinach
250 g dried salted cod
2 plum tomatoes
2 bay leaves
1 garlic clove
1 teaspoon of sweet paprika
800 ml fish broth
STEP BY STEP
Boil the eggs and reserve.
Peel and chop the onion and gently fry it in EVOO. Once it is golden, add the minced garlic.
Remove the pot from the fire, add the sweet paprika and mix.
Back in the hob, add the ground tomatoes and the spinach. Gently fry all together for a couple of minutes.
Add the chickpeas.
Add the cod. Remember to desalt the cod before in a water bath for 24 hours, changing the water each 5-8 hours.
Add the bay leaves and the broth and cook all together at low heat for 15 minutes.
Serve and chop the boiled egg on top. Enjoy cocinero!