Spain's Favorite "Meatless" Meal
A delicious stew for Lent, Meatless Monday, or anytime.
Lent - the 40 days before Easter - is a time of restraint and fasting, so traditional dishes are meatless. One of the most typical and beloved of these seasonal dishes is a stew of garbanzos and greens, sometimes with the addition of salt cod. Fish isn't considered to be meat, so bacalao (salt cod) is one of the stars of the Easter season. The following recipe is adapted from one published online on the EntreNosotros website.
Garbanzo & Spinach Stew with Salt Cod (Potaje de Vigilia)
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Servings
4-6
Prep Time
24 hours
Cook Time
1 hour 5 minutes
A delicious and hearty vegetarian/pescatarian one-pot meal.
Author:
Ingredients
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500 gr (1 lb) dried chickpeas (can also use cooked chickpeas, undrained)
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250 gr (1/2 lb) of desalted cod (Soaked at least 24 hours w/ several water changes. Or you can use fresh cod.)
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250 gr (1/2 lb) fresh spinach (can also use frozen)
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2 peeled boiled eggs
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1 onion, chopped
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3 cloves garlic, whole
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1 slice toasted bread
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1 teaspoon sweet paprika
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1 bay leaf
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olive oil
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salt
Directions
If using dried chickpeas, soak them the night before.
Cook the chickpeas in a casserole with the bay leaf until tender, between 1 and 1-1/2 hours. (Or about 15 minutes in a pressure cooker). Reserve with their cooking liquid.While the chickpeas are cooking, gently fry the chopped onion and one clove of garlic in a frying pan with two spoonfuls of oil and a little salt until golden. Add the spoonful of paprika, remove from heat, and set aside.
Blanch the spinach in plenty of water in a pot over medium-high heat for 1 or 2 minutes. Remove from the water, drain, and add to the frying pan with the garlic and onion, combining everything.
Flake the cod into bite-sized pieces and add it to the chickpeas in the casserole. Add in the spinach and onion mixture as well. Cook over low heat for 5 minutes to integrate all ingredients.
Crush the toasted bread with the 2 other garlic cloves, a little olive oil, and a pinch of salt using a mortar and pestle (or crush it with a rolling or a wine bottle). When you have a thick paste add it to the casserole. Stir it in to thicken and season the stew.
Adjust salt to taste and check the broth. You can add water if you want it lighter or remove a few tablespoons of chickpeas, crush them, then add them back if you prefer thicker.
Serve hot with the boiled eggs cut into quarters on top and bread alongside.
