Recipes / Main dishes / Spanish Lenten chickpea stew
Lunch
One-dish meal
High protein
Slow-cooked
Spanish Lenten chickpea stew
The classic Spanish chickpea stew with salt cod and spinach, thickened with a paste of almonds, fried bread and saffron, and topped with boiled egg.
- Cooking
- 1 h
- Prep
- 20 min + soaking overnight
- Difficulty
- Medium
Per serving
566 kcal
Protein · 26 %
37 g
Fat · 33 %
21 g
Carbs · 41 %
58 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 300 g dried chickpeas
- 250 g desalted salt cod
- 100 g spinach
- 2 onions
- 1 bay leaf
- 1 slice of bread
- 2 eggs
- 1 head of garlic
- 1 garlic clove
- 50 g toasted almonds
- 0.5 tbsp paprika
- a few strands of saffron
- 3 tbsp olive oil
- salt
Step by step
- The night before, put the chickpeas to soak with a pinch of salt.
- Drain the chickpeas and put them in a pan with water, a whole onion, the head of garlic and the bay leaf.
- Simmer for 45 minutes or until tender.
- Meanwhile, boil the eggs for 12 minutes. Fry the slice of bread and set it aside on kitchen paper.
- Finely chop the other onion and fry it gently in a frying pan with a little oil. Add the paprika and stir.
- Blend the almonds with the fried bread, the garlic clove and a few strands of saffron, and stir this paste into the fried onion.
- Take the onion, head of garlic and bay leaf out of the pan.
- Add the onion mixture, the cod, the spinach and salt.
- Simmer gently for 10 minutes.
- Add the boiled eggs in pieces and cook for 2 more minutes.