How to make it

  • In a medium pan arrange chickpeas, well risen and drained and the cod. Add cold water (do not add too much water, just enough to cover the chickpeas) and take to a boil on medium heat. Let it cook for 10 minutes. Add spinach,salt and pepper to taste and let it cook for another 5 minutes.
  • While chickpeas are cooking take a pan and add oil and onion. Cook on low until onion is soft but not brown. Add tomatoes and stir well. Let cook for 10 more minutes and then add the flour and paprika. Mix and let it cook on very low heat 5 minutes, stirring constantly since paprika burns easily.
  • Pour the content of the pan into the casserole with the chickpeas mixture and stir carefully so fish does not break up too much. The sauce will thickens a little. Check for salt and pepper and let it cook on medium for 15 minutes.
  • Turn the heat off and let it rest for 10 minutes.
  • Serve on individual bowls and sprinkle with some chopped hard boiled eggs if you like (this is the Spanish colorful way of adding some more proteins to the dish).
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Reviews & Comments 4

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  • alliberries 9 years ago
    Was this review helpful? Yes Flag
  • mamalou 9 years ago
    I am saving this one too! Thanks so much!
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  • mao65 10 years ago
    Hello Immaculada my friend,How have you been? This recipe looks delicious! I love chick peas and I agree with Vickie, your pictures are gorgeous. I will save this to make soon. thank you. Marcia
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  • lunasea 10 years ago
    Wow, Inma hon - this looks amazing and delicious. I love the ingredients and your pictures are gorgeous. I will be making this very soon - thank you so much!
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