April 3, 2017
This chickpea stew with cod or waking potaje is very Malagany and carries with it many of my memories of this time.
I love Easter. In Málaga it is much celebrated. There are many procesions who each year take your images with the help of the brothers of the confraternity or brotherhood in procession.
So, since my childhood, I have been able to enjoy this beautiful tradition that is so deeply rooted in our land. I remember as if it was yesterday, seeing the nuns sing to the Virgin of Sorrows with my mother, my brothers and my grandmother, who always accompanied us.
In Málaga against what perhaps people might think, stews are very traditional. Those with Brussels sprouts, another version made with meat and sausage out of the Vigil, and others also very rich.
But it is at Easter when the most popular is this stew of chickpeas with cod. There is who does it with fried cod in oil rather than cooking with chickpeas but I like to add it raw because It avoids adding fat to the stew, fish in addition tastes much more and it gives more flavor to the broth of chick peas.
So this stew of chickpeas with cod is my version of the Malaga vigil stew recipe. I hope you like them.
And don't forget to participate in the draw for Loleta's birthday. You can take is preciousness of Staub valued at more than 260 euros, and you can take home just by participating in the draw. How? you have it on my Instagram account. Find the photo of this recipe and you'll know how). I'll leave you the video so you don't miss out on detail.
- 1 carrot
- 1 onion
- 4 garlic gloves
- 1 slice of bread
- 100 ml extra virgin olive oil
- 1 glass of water
- 500 g of chickpeas
- water to cover the chickpeas
- 1 bay leaf
- 1 teaspoon of ground cumin
- 1 teaspoon sweet paprika from la Vera
- 350 g of de-salt cod
- 200 g of fresh spinach
The day before: soak the cod to desail it. We have to change the water every 10 hours. I used cod crumbs (small pieces), so they desaed fast, but if you use large loins, they should probably be desarising longer. Also soak the chickpeas on the eve.
Drain the cod and chickpeas well. Book separately.
Chop the carrot, onion and garlic. You don't have to chop them too much because then we'll crush the vegetables. Book.
Heat the oil in a saucepan. When the oil is hot, brown the pieces of bread. Remove from the saucepan and set aside. In the same oil, poach the vegetables (let them fry in the oil over a low heat), until golden brown and soft.
In a bowl put the poached vegetables and fried bread and crush with the help of a blender or cooking robot. Gradually add the glass of water and continue crushing until fine puree is obtained.
Return this puree to the saucepan. Overturn drained chickpeas and cover with water. Add the paprika teaspoon and ground cumin teaspoon and move. Allow to simmer for a couple of hours until chickpeas are tender.
Now add the pieces of cod and let it boil for 10 minutes to release the flavor and soften.As they are small pieces does not need much time.
Finish by adding spinach to chickpeas. You can add them from the pull or you can sauté them in a little oil. Serve the very hot chickpea stew accompanied by boiled eggs and fried bread cuscurros.
- You can also prepare it with boat chickpeas. It won't be the same, but it'll be super rich too.
- You can replace the cod with potatoes and Swiss chard and thus have a vegan version
- If you want to freeze the chickpea pot you can do it, but in that case I recommend doing it without the spinach that can be added the moment we go to take it. So they'll retain that crunchy touch they add when they're only skiped for a minute
- Preparation time: 2 hours and a half
- Difficulty: easy
- Servings: 6