“Guiso de Cuaresma”, a stew of chickpea and cod
A traditional dish … During Lent this is one of the most prepared dishes. A simple stew of chickpeas, spinach and de-salted cod.
- cooking pot
- 1/2 onion
- 1 clove garlic
- 1 carrot medium sized
- 2 patatoes
- 2 handful spinach fres (I use baby leaves)
- 400 gr chickpeas here I used pre-cooked from a jar
- 500 gr cod with skin (desalinated is used in Spain, but fresh is also possible)
- 1/2 tbl spoon sweet paprika powder with mild taste (certainly not smoked!)
- 1 tspoon cumin
- 2 tblspoon olive oil
- 400 ml water
- peper en zout
- Cut the onion and the carrot into very fine cubes. Grate the garlic. With this we are going to make a "sofrito". Put 2 tbsp oil in a pot and add the onion, garlic and carrot. Stew for 2-3 minutes on a low heat.
- Cut the potato into slices. +/- 2 to 3cm thick (the idea is that they can cook in 15 minutes). Add the cumin and sweet paprika powder. Also the chickpeas and the potato.
- Add the water. The water should be up to 2 fingers thick above the content. Season with salt and pepper.Place the cod on top. and put the lid on the pot. Let it simmer gently for about 15 minutes.
- Add the washed spinach leaves about 5 minutes before everything is cooked.
During Lent, this was a dish that was guaranteed to hit the table. Due to the lack of a refrigerator, the fish was in brine and this traditional dish is made with desalinated cod. I personally find it a delicious and tasty dish. The seasoning of the stock is of course very important.
Tried this recipe?Let us know how it was!
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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