Canarian Recipes: Garbanzos con Bacalao
Chickpeas with cod is one of the most representative dishes of traditional Canariancuisine. Its origins are closely linked to Holy Week, a time when, due to religious tradition, the consumption of meat is avoided.
Ingredients
4 servings
- 400 g of chickpeas (soaked the night before)
- 300 g of desalted cod (in pieces)
- 1 bunch of fresh spinach
- 1 onion
- 2 cloves of garlic
- 1 bay leaf
- 1 teaspoon of sweet paprika
- 1 ripe tomato (or 200 g of crushed tomato)
- 2 boiled eggs (optional, but very typical)
- Extra virgin olive oil
- Salt and pepper
Method
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Drain the chickpeas and cook them in water with bay leaf for 1–2 hours (or in a pressure cooker for about 30 minutes).
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In a saucepan, sauté the chopped onion and garlic. Add the crushed tomato and cook for a few minutes. Stir in the paprika (remove from heat momentarily to prevent burning).
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Add the cooked chickpeas along with some of their broth. Incorporate the cod pieces and cook for 5–10 minutes.
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Add the spinach and cook until wilted.
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Adjust seasoning with salt (be cautious, as cod is already salty). Serve topped with chopped boiled eggs.
