Potaje de garbanzos con bacalao
Directions
- 1Heat olive oil in a pot and sauté minced garlic, diced onion, and chili pepper.
- 2Add sweet paprika, stir, then incorporate the grated tomato, a splash of white wine, and salt to taste.
- 3Add the chopped cod and spinach, cover, and cook for a few minutes.
- 4Add the cooked chickpeas and cracked potato chunks.
- 5Cover with water or fish stock and simmer on medium heat until the potato is tender.
- 6Let the potaje rest before serving.
Ingredients
- to taste olive oil
- 15 g garlic, minced
- 80 g onion, diced
- 1 whole chili pepper
- 10 g sweet paprika
- 100 g tomato, grated
- 50 ml white wine
- 250 g desalted cod, chopped
- 100 g spinach
- 500 g cooked chickpeas
- 150 g potato, cracked
- 400 ml water or fish stock
- to taste salt (optional)
Equipment
potwooden spoonknife
Tips
- Adding the cod at the beginning allows it to release its gelatin and flavor into the stew.
- You can use hot paprika for a different twist.
- Letting the potaje rest enhances the flavor.
- You can use canned chickpeas or cook them yourself at home.
