Convent-style chickpea and spinach stew from Úbeda
Time: 20 minuten
Difficulty: Fácil
300 grs. of cod, 400 gr. of chickpeas, 3 spice nails, 3 laurel leaves, 2 teaspoons of chopped parsley, a medium onions, 2 medium tomatoes, 5 garlic teeth, saffron in branch, a pinch of cumin, a tablespoon of sweet pepper, flour, 50 gr. of grated bread, a whipped egg and extra virgin olive oil.
Preparation
We have the cod soaking 24 hours, changing the water three or four times, and the chickpeas for at least 12 hours. We put the chickpeas to cook with the laurel and the nails. We make a saffrito with peeled tomatoes, tincada onion and a teaspoon of parsley, then add it to the chickpeas. In a mortar, three garlic teeth, the cumins and the saffron in branch, add it to the stew next to a tablespoon of pimenton. We chuck the cod (without skin or thorns), we chew it and fry it, and we add it to the chickpeas.
To prepare the muffins, we amassed the grated bread with the beaten egg, two very chopped garlic teeth and a teaspoon of parsley also very chopped. In a frying pan with plenty of cold oil, tablespoons of this mass - the panes - that once drained on absorbent paper are added to the potage five minutes before being removed from the fire.
