Chickpeas with cod and spinach: traditional recipe step by step
Chickpeas with cod and spinach
Ingredients for 4 people
- 400 g dried chickpeas.
- 400 g desalted cod.
- 300 g fresh spinach.
- 1 onion.
- 2 garlic cloves.
- 1 ripe tomato or natural crushed tomato.
- 1 teaspoon sweet paprika.
- 1 bay leaf.
- Extra virgin olive oil.
- Salt, only if needed.
How to make chickpeas with cod and spinach step by step
1. Soak the chickpeas
The night before, place the chickpeas in a large bowl and cover them with plenty of lukewarm water. Leave them to soak for about 10–12 hours. The next day, drain and rinse them.
2. Cook the chickpeas
Heat water in a large pot. When it is hot, add the chickpeas and the bay leaf. Cook gently until tender. In a conventional pot they may need around 75–90 minutes, depending on the variety and age of the chickpeas. If you need to add more water during cooking, make sure it is hot.
3. Prepare the sofrito
While the chickpeas are cooking, finely chop the onion and garlic. Gently fry them in a pan with a little extra virgin olive oil until soft. Add the grated or crushed tomato and cook until much of its liquid has evaporated.
4. Add the paprika
Take the pan off the heat for a moment and add the teaspoon of sweet paprika. Stir quickly so it does not burn and turn bitter. Add the sofrito to the pot of chickpeas and mix gently.
5. Add the spinach
Wash the spinach thoroughly, chop it if the leaves are large and add it to the pot. Cook for about 5–10 minutes, until tender and incorporated into the stew.
6. Add the cod
Cut the desalted cod into medium-sized pieces and add it once the chickpeas are tender. Cook gently for about 5–8 minutes, avoiding excessive stirring so the fish does not break apart.
7. Check the seasoning and leave to rest
Taste the broth before adding salt, as the cod may provide enough. Remove the pot from the heat and leave the stew to rest for 5–10 minutes before serving. The broth should be slightly thickened, but not overly dense.
Tips for good chickpeas with cod and spinach
Desalt the cod properly. If using salted cod, soak it in cold water in the refrigerator and change the water several times. The time required will depend on the thickness of the pieces.
Add the chickpeas to hot water. This helps them cook more evenly and reduces the risk of them becoming hard.
Take care with the paprika. Add it with the pan off the heat, as burnt paprika can give the stew a bitter taste.
Add the cod near the end. It needs very little cooking; if left on the heat for too long it can become dry and fall apart.
Be careful with the salt. It is best to check the seasoning after adding the cod.
Let it rest. As with many traditional stews, a few minutes of resting helps the flavours come together and the broth thicken slightly.
A traditional Lenten stew
Chickpeas with cod and spinach, also known in many parts of Spain as potaje de vigilia (Lenten stew), belong to a long tradition of pulse-and-fish dishes particularly associated with Lent and Holy Week, when cod traditionally played a prominent role in Spanish cooking.
It is a hearty and comforting dish combining tender chickpeas, flavourful cod and the fresh vegetable character of spinach. Although traditionally associated with days of abstinence during Lent, it is now enjoyed throughout the year.
In Oviedo, chickpeas with cod and spinach also have a special place in the city’s culinary traditions, as they form part of the traditional El Desarme menu, one of Oviedo’s most distinctive gastronomic celebrations. They are served as the first course, followed by Asturian-style tripe and rice pudding. Discover its history, traditions and programme on our page dedicated to El Desarme in Oviedo.
There are many family variations: some include boiled egg, others add bread or crushed almonds to thicken the broth, and the proportions of cod and spinach also vary.
If you would like to discover other traditional dishes, desserts and specialities, see our guide to the gastronomy of Oviedo and Asturias.