Chickpeas with spinach and salt cod

Ingredients

• 250 gcooked chickpeas
• 180 gdesalted, flaked salt cod
• 150 gspinach
• 1 clovegarlic
• 1spring onion
• 300 mlfish stock
• 1 tablespoonplain flour
• 50 mlwhite wine
• 1hard-boiled egg
• to tasteolive oil
• to tastesalt
• to tastechopped parsley, to garnish

Instructions

1. 1

   Prepare the ingredients

   Remove the spinach stalks and slice the leaves into fine strips. Peel and finely chop the spring onion and garlic. Peel the hard-boiled egg and cut it into quarters.

2. 2

   Soften the aromatics

   Set a shallow casserole over the heat and add olive oil. Once hot, add the chopped spring onion and garlic and fry for a couple of minutes.

3. 3

   Wilt the spinach

   When the spring onion starts to soften, add the spinach. Cook for a couple of minutes, stirring constantly so it does not catch.

4. 4

   Thicken the sauce

   Stir in the flour, then pour in the white wine and cook for a couple of minutes to evaporate the alcohol. Add the fish stock and cook for 3–4 minutes, until the sauce has thickened slightly.

5. 5

   Add the chickpeas

   Tip in the cooked chickpeas, mix well and simmer for about 2 minutes.

6. 6

   Cook the salt cod

   Add the salt cod and a pinch of salt. Stir and cook for a couple more minutes.

7. 7

   Garnish and serve

   Serve the chickpeas with the salt cod, scatter chopped parsley over the top and arrange the hard-boiled egg on top.

What is chickpeas with spinach and salt cod?

This Spanish dish combines chickpeas, spinach and salt cod in a gently thickened fish-stock sauce. It is especially associated with Lenten Friday meals, when fish traditionally takes the place of meat.

This version builds its flavour with spring onion, garlic and white wine, then finishes with hard-boiled egg and parsley. The result is a one-pot meal with soft pulses, greens and tender flakes of fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 41g protein, 38g carbs, 17g fat.

The chickpeas provide most of the carbohydrates, while the salt cod and egg contribute much of the protein. Olive oil supplies most of the fat, with smaller amounts from the egg and fish. Serve with a side salad or extra vegetables if you want to add more fresh produce to the plate.

Choose the right ingredients

Salt cod: use cod that has already been desalted and flaked, as specified in the recipe. Taste before adding salt, since even desalted cod can bring some saltiness to the dish.

Chickpeas: cooked chickpeas are ready to add near the end, so they need only a short time in the sauce. If using tinned chickpeas, drain and rinse them first.

Build the sauce gently

Aromatics: cook the spring onion and garlic in hot olive oil until the onion begins to soften. Keep them moving once the spinach is added so the garlic does not scorch.

Flour and wine: stir the flour through the vegetables before adding the wine and stock. Let the wine cook for a couple of minutes, then simmer the stock for 3–4 minutes so the sauce thickens slightly.

Watch the texture

Spinach: it wilts quickly, so keep stirring and stop cooking it once it has collapsed into the mixture. Cutting the leaves into fine strips helps them sit evenly among the chickpeas.

Salt cod: add it after the chickpeas and cook only for a couple of minutes. Gentle stirring helps the flakes stay distinct rather than breaking up completely.

Keep the timing in mind

The vegetables and sauce come together quickly, and the chickpeas and cod need only brief cooking. Have the ingredients prepared before heating the pan so the fish is not left simmering while you finish chopping.

The recipe gives no overall cooking time, but its short cooking stages make it suitable for a straightforward weeknight meal as well as a traditional Lenten menu.

Serve it simply

The chickpeas, fish, spinach and egg make this a substantial dish on its own. Add the parsley just before serving for a fresh finish.

For a fuller meal, serve it with bread to mop up the sauce or with a simple side salad. Keep extra salt modest until you have tasted the finished stew.

Recipe notes & tips

• Have the cod desalted and flaked before you start cooking.
• Stir the spinach continuously as it cooks to prevent it catching on the pan.
• Break up any lumps when stirring the flour into the vegetables.
• Taste the sauce before adding salt, as the cod and stock may already be seasoned.
• Add the parsley just before serving to keep its flavour fresh.

Variations

• Use fresh spinach: trim and slice it as directed, then cook until just wilted.
• Choose vegetable stock: swap it for the fish stock for a different, milder base.
• Add smoked paprika: stir a little into the softened aromatics for a warmer flavour.
• Serve with bread: offer crusty bread alongside to soak up the sauce.
• Finish with lemon: add a squeeze at the table for a bright contrast.

Common mistakes to avoid

• Adding salt too early: taste the sauce first because the salt cod and stock can already be salty.
• Leaving the spinach unstirred: keep it moving so it wilts without catching on the bottom.
• Skipping the flour stir: coat the vegetables evenly before adding liquid to help avoid lumps.
• Boiling the cod for too long: add it near the end and cook only for a couple of minutes.
• Using too much heat: keep the sauce at a gentle simmer so it thickens without sticking.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the sauce has thickened; the cod may break up more on reheating.

Frequently asked questions