POTAJE DE GARBANZOS, ESPINACAS Y BACALAO/ POTAJE DE CUARESMA/RECETA TRADICIONAL FÁCIL

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium and canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is less expensive.

Boil chickpeas until ready to cook.

Heat a saucepan over medium heat and add a generous splash of olive oil.

Once the oil is hot, add 2 chopped garlic cloves and sauté until slightly browned.

Add chopped onion and sauté until translucent.

Add a bay leaf and 1 teaspoon of paprika to the mixture.

Stir in 1 tablespoon of flour and mix well to cook the flour and paprika.

Add a ladle of the chickpea cooking water to the mixture and stir.

Add all the chickpeas and spinach to the pot, noting that the spinach will reduce in size when cooked.

Season with salt to taste, and cover the chickpeas with water.

Cover the pot and cook until the spinach is nearly done.

While the potaje cooks, boil 2 eggs in a separate pot.

Once the spinach is nearly cooked, add shredded salted cod to the pot.

Gently stir the pot by shaking the saucepan to avoid breaking the chickpeas.

Once the eggs are boiled, remove them and cool them under running water before peeling.

Chop the boiled eggs into pieces for garnish.

Check if the potaje is ready and serve it in a clay pot to retain heat.

Garnish the potaje with the chopped eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens