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Chickpeas stew with cod and spinach

potaje de garbanzos con bacalao y espinacas

Legumes and cod are usually the star dishes of the Holy Week. In this stew of chickpeas with cod and spinach we have the combination of those two ingredients along with a good handful of vegetables. The result is a dish of the most complete and at home eat all very well, from the smallest to the largest.

Chickpeas with cod and spinach
Prepare this complete typical Easter dish with your Mycook.

potaje de garbanzos con bacalao y espinacas

Author:
Cuisine: spanish
Type of recipe: Legumes
Rations: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
  • 200 gr. Cooked chickpeas
  • 150 gr. Pumpkin
  • 40 gr. olive oil
  • 1 carrot
  • ½ onion
  • 1 turnip
  • ½ bunch of fresh spinach
  • 100 gr. desalted cod
  • 3 tablespoons fried tomato
  • ½ teaspoon sweet paprika
  • a few strands of saffron
  • Water
  • salt
  1. Preparation

    Pour the oil into the jar and heat 1 minute, temperature 120ºC, speed 2.

  2. Add the onion into medium pieces and program 4 minutes, temperature 120ºC, speed 1-S.
  3. Place the mixing paddle on the blades.
  4. Add the diced pumpkin and turnip and sliced carrot. Cook 10 minutes, temperature 120ºC, speed 2.
  5. Schedule 5 more minutes at 120ºC, speed 2and go pushing the spinach chopped by the mouth of the lid.
  6. Add cod crumbs, paprika, tomato and saffron and program 5 minutes, temperature 120ºC, speed 2.
  7. Cover with water and heat 10 minutes, temperature 120ºC, speed 2.
  8. Finally add the cooked chickpeas and schedule another 10 minutes, temperature 120ºC, speed 2.

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