# Potaje de garbanzos con bacalao

A traditional, easy, and comforting chickpea stew with desalted cod and spinach.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: Spanish
- Category: Dinner
- Difficulty: easy
- Diet: pescatarian
- Language: en

## 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)

## Instructions

1. Heat olive oil in a pot and sauté minced garlic, diced onion, and chili pepper.
2. Add sweet paprika, stir, then incorporate the grated tomato, a splash of white wine, and salt to taste.
3. Add the chopped cod and spinach, cover, and cook for a few minutes.
4. Add the cooked chickpeas and cracked potato chunks.
5. Cover with water or fish stock and simmer on medium heat until the potato is tender.
6. Let the potaje rest before serving.

## Equipment

- pot
- wooden spoon
- knife

## 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.

## Source

- Original video: https://www.tiktok.com/@chefmspin.recetas/video/7623736669354626326?is_from_webapp=1&sender_device=pc&web_id=7706240548797580832
- Creator: chefmspin.recetas
- Recipe page: https://www.cliprecipe.com/recipe/e5ff63cf-6b8c-4e0e-93ac-52e3dec148f1
- Extracted: 2026-11-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt