Chickpea and cod stew

Chickpea stew with cod recipe 

Traditional recipe for chickpea stew with cod. Perfect to prepare at any time of the year, especially at Easter and during the colder months.

It can be served with pieces of fried cod and boiled eggs cut in half, the result is spectacular.

To prepare the recipe we can use desalted cod or, if we prefer, we can buy salted cod and desalinate it ourselves at home, in which case we must take into account the desalination time before preparing the recipe.

RatingDifficultyBeginner

It is a classic stew, full of delicious ingredients and with the tasty touch of cod.

Potaje de garbanzos
Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 800 g de garbanzos cocidos
 300 g de bacalao desalado
 300 g de espinacas
 160 g onion
 2 garlic cloves
 80 ml de aceite de oliva virgen extra
 1 Teaspoon de pimentón
 1 hoja de laurel
 Pepper
 Salt
 400 ml of water
Küken Accessories
 Blade accessory
 Solvent accessory
 Spatula
Elaboration
1

We mount the blade accessory on our Küken robot.

2

Add 2 cloves of peeled garlic and 160g of peeled and coarsely chopped onion.

3

We chop 10 seconds at speed 6.

4

With the help of the spatula push to the bottom the remains that may have stuck to the wall of the glass.

5

We replace the blade accessory with the extraction accessory.

6

Add 80ml of olive oil and season to taste.

7

Bake for 15 minutes at 120°C and speed 1.

8

Add 100g of cooked chickpeas, 10ml of chickpea stock and 1 teaspoon of paprika.

9

Cook for 20 seconds at 120ºC and speed 6.

10

Add 300g of washed and chopped spinach and 1 bay leaf.

11

Cook for 10 minutes at 120 ° C and speed 1.

12

Add the rest of the cooked chickpeas (700g) together with the remaining broth (there is no need to drain them), 300g of desalted cod and salt and pepper to taste.

13

Cook for 15 minutes at 120º and speed 1.

Category

Our chickpea and cod stew is ready!

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Ingredients

 800 g de garbanzos cocidos
 300 g de bacalao desalado
 300 g de espinacas
 160 g onion
 2 garlic cloves
 80 ml de aceite de oliva virgen extra
 1 Teaspoon de pimentón
 1 hoja de laurel
 Pepper
 Salt
 400 ml of water
Küken Accessories
 Blade accessory
 Solvent accessory
 Spatula

Directions

Elaboration
1

We mount the blade accessory on our Küken robot.

2

Add 2 cloves of peeled garlic and 160g of peeled and coarsely chopped onion.

3

We chop 10 seconds at speed 6.

4

With the help of the spatula push to the bottom the remains that may have stuck to the wall of the glass.

5

We replace the blade accessory with the extraction accessory.

6

Add 80ml of olive oil and season to taste.

7

Bake for 15 minutes at 120°C and speed 1.

8

Add 100g of cooked chickpeas, 10ml of chickpea stock and 1 teaspoon of paprika.

9

Cook for 20 seconds at 120ºC and speed 6.

10

Add 300g of washed and chopped spinach and 1 bay leaf.

11

Cook for 10 minutes at 120 ° C and speed 1.

12

Add the rest of the cooked chickpeas (700g) together with the remaining broth (there is no need to drain them), 300g of desalted cod and salt and pepper to taste.

13

Cook for 15 minutes at 120º and speed 1.

Notes

Chickpea and cod stew

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