“Guiso de Cuaresma”, a stew of chickpea and cod

Guiso de cuaresma 1.3
“Guiso de Cuaresma” – chickpea and cod stew
Guiso de cuaresma 1.3 scaled
A traditional dish … During Lent this is one of the most prepared dishes. A simple stew of chickpeas, spinach and de-salted cod.
5 van 3 Stemmen
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Mediderranean, Spanish
Servings 4 persons


  • 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.
Guiso de cuaresma 1.2
Keyword secretos del sur, spanish kitchen, guiso de cuaresma, stew, easy recipes, healthy kitchen
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5 from 3 votes (3 ratings without comment)

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