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

Name: "Guiso de Cuaresma" - chickpea and cod stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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

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

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Prep Time 15

Cook Time 25

Total Time 40

Cuisine Mediderranean, Spanish

Servings persons

Equipment

cooking pot

Ingredients

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

Instructions

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.

Notes

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.

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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by Patricia

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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