Cod and Chickpea  Stew

How To Make

Recipes from Europe

This Spanish Cod and Chickpea Stew - known as Potaje de vigilia -  is relatively easy to make, loaded with goodness, and perfect for the colder months.

What You'll Need

Leek & Tomatoes White Onion Italian Green Pepper Garlic Cloves Cod & Chickpeas Fresh Spinach Olive Oil Salt Paprika

First, peel and chop the onion. Then prepare the leek (discard outer layer, wash) and slice it into thin rounds.

Next, remove the stem and core the green pepper. Dice it finely. Also, mince the garlic or use a garlic press.

Next, cut the tomato in half and grate the flesh. Discard the skin. Also wash and drain the spinach and rinse the canned chickpeas.

Sauté the garlic, leek, onion, and green pepper with salt for 10-15 minutes  in a large pot over medium-low heat.

Mix in the paprika, then the grated tomato, stirring well. Cook over medium heat for about 5 minutes.

Now add the cod strips, chickpeas, and vegetable stock to the pot and stir well. Cook over low heat for 15 minutes.

Add the spinach and cook for another 2-3 minutes until wilted. Season with salt to taste.

When done, serve the stew in bowls with a drizzle of olive oil and a sprinkle of paprika. Enjoy!

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