Perello

RECIPESChickpea, Spinach & Salt Cod Stew
A chickpea stew with spinach and salt cod, served in a plate with a red rim and on a stripy green and white towel with a spoon next to it
RECIPES

Chickpea, Spinach & Salt Cod Stew

  • Preparation Time: 15 mins
  • Ready In: 2 hours
  • Serves: 4 people

A deeply comforting Spanish stew of tender chickpeas, wilted spinach, and flaked salt cod in a rich, smoky tomato broth. This is a recipe traditionally made during Semana Santa, the Holy Week in Spain. Made with simple ingredients, patient cooking and flavour that builds as it goes. 

Method

  1. In a large, deep pan or skillet, sauté half the onion, the green pepper, leek, and two bay leaves over a medium heat until soft and lightly caramelised. This is the foundation of the dish, so take your time here.
  2. Add the garlic, chopped tomato, and paprika. Cook, stirring regularly, until the tomatoes have broken down and the paprika is fully absorbed into the base.
  3. Add the stock and stir in the drained chickpeas, followed by the spinach. Cook until the spinach has completely wilted.
  4. Add the desalted salt cod in generous chunks. Because it is already cured, it needs no pre-cooking, it will finish gently in the broth and season the stew as it goes. If using fresh cod, lightly pan-fry it in olive oil before adding. Cover with a lid and cook for a further 5 minutes.
  5. Taste and adjust for salt. Serve with good bread, or rest overnight and eat the next day.

Ingredients

X2  Perelló Lechoso Chickpeas, 400 g tin (liquid drained)

Perelló Extra Virgin Olive Oil

250 g fresh spinach

250 g desalted salt cod

½ onion

½ green pepper

½ leek

4 garlic cloves

150 g chopped tomato

2 bay leaves

2 tsp smoked paprika (Pimentón de la Vera)

500 ml good-quality fish or vegetable stock

Salt, to taste

Frequently Asked Questions 

Yes. Leave out the cod entirely and use vegetable stock in place of the chickpea cooking liquid. The smoked paprika and caramelised sofrito carry a lot of flavour on their own, it will still be an excellent stew.

Absolutely, and we’d encourage it. Like most legume dishes, this stew improves significantly overnight as the flavours meld and deepen. Store in the fridge for up to 3 days. Reheat gently on the hob, adding a splash of water if needed.

Yes, this recipe is naturally gluten-free. Check the labels on your paprika and tinned tomatoes to be sure, but all of the core ingredients are inherently free from gluten.

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