Potaje de vigilia: chickpeas, salt cod and spinach

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Salt cod50 g
• Spinach150 g
• Onion50 g
• Garlic1 clove
• Paprika1 teaspoon
• Eggs1
• Bay leaves1 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: eggs, fish,

In season: January – April

Method

1. Use ready-desalted salt cod, or soak it in cold water in the fridge 48 hours ahead, changing the water 3–4 times a day. Remove the skin and bones and flake it.
2. Bring a small pan of water to the boil, lower in the egg and cook for 9 minutes; cool it in cold water and peel. Meanwhile chop the onion and garlic, wash the spinach and drain the chickpeas.
3. Heat the extra virgin olive oil in a pan over medium heat and fry the onion and garlic for 4 minutes, until soft; stir in the paprika for a few seconds.
4. Add the chickpeas, bay leaf and about twice the chickpeas' volume in water and simmer over medium-low heat for 15 minutes, mashing a few chickpeas to thicken.
5. Add the salt cod and spinach and cook for 8 more minutes, until the cod flakes and the spinach has wilted; taste before salting, as the cod is salty. Remove the bay leaf and serve with the boiled egg cut into wedges.