Potaje de Garbanzos
Potaje de garbanzos is a comforting Spanish chickpea stew, most famous in its meatless Lenten form with salt cod and spinach. Born of the Catholic fasting calendar, the potaje de vigilia proves that abstinence can still be deeply satisfying.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Ingredients
- ·400 g dried chickpeas, soaked overnight
- ·300 g desalted salt cod, in pieces
- ·250 g spinach, washed
- ·1 onion, chopped
- ·4 garlic cloves, minced
- ·1 ripe tomato, grated
- ·2 hard-boiled eggs
- ·1 tsp sweet pimentón
- ·a pinch of saffron
- ·2 bay leaves
- ·5 tbsp olive oil
- ·salt
Method
- 1
Drain the soaked chickpeas and put them in a large pot with the bay leaves and plenty of fresh water; bring to a boil, skim, then simmer gently for about 1.5 hours until nearly tender.
- 2
Meanwhile make a sofrito: heat the olive oil and soften the onion and garlic, then add the grated tomato and pimentón and cook down for 8 minutes.
- 3
Stir the sofrito into the chickpeas along with the saffron and a little salt, remembering the cod will add saltiness.
- 4
Add the salt cod pieces and simmer for another 20 minutes until the chickpeas are fully tender and creamy.
- 5
Stir in the spinach and cook just until wilted, about 5 minutes.
- 6
Cut the hard-boiled eggs into quarters and add them near the end to warm through.
- 7
Let the potaje rest off the heat for 10 minutes so the flavours settle, then serve hot.