Chickpea recipe with cod with 5 tips

Welcome and welcome to Paulina Kitchen! You know well that there are recipes that are more than a simple list of ingredients; They are a tradition and a referent of homemade cuisine. The Chickpeas with cod They are undoubtedly one of those dishes.

It is chickpea stew with codalso known as Vigil stewis a classic of the Traditional Spanish cuisineespecially popular during Lent and Holy Week.

But its flavor is so comforting that it would be a penalty to limit it to a single era of the year. It’s a spoon dish Full of flavor, with the softness of the chickpeas, the salty point of the cod and a broth that invites to wet the bread.

Here we are going to reveal All secrets to be left like that of the grandmotherOr even better!

About this chickpea recipe with cod

The key to a good chickpea stew with cod It is in the balance of your flavors and in the quality of your ingredients. You don’t have to be scared with the salting codbecause the process of detracting is easier than it seems and is essential to achieve the authentic taste.

In addition, this recipe is incredibly versatile. Although here we present the classical version, later we tell you how to prepare the most popular variant: the Chickpeas with cod and spinach.

If you like spoon dishes, this stew will become a fixed in the weekly menu, as well as the classic lentil stew.

The secret of cod: step by step to faint correctly

He salting cod He is the protagonist and his preparation is the first step towards success. A evil desalted can ruin the dish, leaving it too salty or tasteless. So that this does not happen, you have to follow these steps:

1. Lavar: First, wash the cod pieces with cold water to remove the surface salt layer.
2. Soaking: Place the cod in a large container with plenty of cold water, with the skin up. This allows salt to descend and not stay in the flesh.
3. Water time and changes: The soaking time depends on the thickness of the backs. Generally, there are 48 hours. During this time, it is crucial to change the water every 6-8 hours. Save the spite on the fridge to keep it fresh.
4. Proof: Before using it, you can try a small pinch of the thickest part to check that it is at the perfect salt point. This step, although it requires planning, is what differentiates a good stew from the rest.

Chickpea recipe variations with cod

Although the classic recipe is wonderful, there are some variations that are equally delicious and popular.

• Chickpeas with cod and spinach: This is possibly the most widespread version of Vigil stew. The spinach provide a touch of color, freshness and an incredible flavor that perfectly complements cod and chickpeas. To add the spinach, you simply have to incorporate them into the stew about 5-10 minutes before the end of cooking. Being fresh, they quickly cook with the heat of the broth.

• With hard egg: Another classic option is Chickpeas with cod and hard egg. It gives more consistency to the dish and makes it an even more complete meal. You simply have to cook a couple of eggs apart, peel them, chop them or cut them into rooms, and add them above just at the time of serving. He YEMA CONTRAST With the stew broth it is spectacular.

Boat chickpeas or dry: What option is better?

This is one of the big questions to Prepare chickpeas with homemade cod. The short answer is that both legume options are valid, but offer slightly different results.

• Dry chickpeas: They require previous soaking (about 12 hours) and a longer cooking. However, the result is a tastier chickpea and a broth with more body, since the starch they release helps to thicken the stew.
• Boat chickpeas: They are the perfect option for a quick version of chickpea stew with cod. You simply have to rinse them well under the tap to remove the canned liquid and add them to the stew in the last 15-20 minutes of cooking, just to take flavor.

While chickpeas are the star of many stews, they are also incredibly versatile in other preparations, as in this homemade hummus recipe that never fails.

5 tips for chickpeas with ten cod

1. Sofrito is the base: Dedicate time to Poch onion well and garlic over low heat it is essential to build a good flavor base in chickpeas with cod.
2. The quality of the paprika: Use a good Vera paprika (Sweet or a mixture with a spicy touch) It will make a big difference in the final taste of the broth.
3. Do not stir with a spoon: To prevent chickpeas from breaking, it is better to move the casserole instead of using a spoon.
4. The rest, the final touch: Like many stews, chickpeas with cod are even richer the next day. If possible let it stand for a few hours o Prepare it overnight. The flavors settle and the result is spectacular.
5. Thick the broth: If at the end of cooking the broth is very liquid, you can get a bucket of chickpeas with a little broth, crush them with a fork and re -incorporate them into the stew. This thick the chickpeas with cod naturally.

These spoon dishes are perfect for any cold day. If you are looking for more ideas, do not miss this noose -withed noosewood stew, another classic that comforts the soul.

And now yes, with all unveiled secrets, we go for the final recipe to prepare a chickpea stew with cod which will mark a before and after.

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Chickpea recipe with cod

Yield: 3 – 4 portions

Preparation time: Approx. 2 hours (+ 48h of cod desalted and 12h chickpea soaking)

Ingredients for chickpea recipe with cod

• 400g of dried chickpeas
• 300g of salting cod (thick loins or crumbs)
• 1 large onion
• 2 garlic cloves
• 1 green pepper
• 2 grated mature tomatoes
• 1 teaspoon of sweet paprika of the vera
• 1 bay leaf
• Olive oil
• Salt (at the end)
• Chopped fresh parsley (optional)
• For variation: 200g of fresh spinach, 2 cooked eggs

How to make chickpeas with step by step cod

1. Previous preparations: Put the cod 48 hours before, changing the water every 8 hours. The night before, put the chickpeas soak with plenty of water.
2. Cooking chickpeas: Drain the chickpeas of soaking. Put them in a large pot covered with new cold water. Add the bay leaf. Bring to a boil and then lower the heat to cook over low heat for approximately 1 hour and a half, or until they are tender. Remove the foam that can rise to the surface.
3. Prepare the Sofrito: While the chickpeas are cooked, chop the onion, garlic and green pepper. In a large pan, put a good stream of olive oil and poach the vegetables over medium-low heat until they are very soft, about 15-20 minutes.
4. Incorporate tomato and paprika: Once the vegetables are poached, add the grated tomato and cook about 10 more minutes, until the sauce is concentrated. Remove the pan from the fire, add the teaspoon of paprika, remove quickly so that it does not burn and put to the fire again for another minute.
5. Add the cod: Draw the desalted cod, crumble it in not very small pieces and add it to the sauce. Cook a couple of minutes for flavors to integrate.
6. Join all: When the chickpeas are almost tender, add the sauce with the cod to the pot. Remove carefully (moving the pot, without a spoon) and let everything cook next to about 20-30 more minutes.
7. Final point and variations: Try the broth and rectify salt if necessary (it is probable that it is not necessary due to the salt of the cod). If you want to add spinach, this is the time. Incorporate and cook 5 more minutes.
8. Serve: Let the chickpea stew with cod about 10 minutes before serving. It can be served with a bit of fresh parsley chopped above and, if desired, with hard egg rooms.