- 250 g of cooked chickpeas
- 180 g of desalted cod flaked
- 150 g of spinach
- 1 clove garlic
- 1 spring onion
- 300 milliliters of fish broth
- 1 tablespoon of flour
- 50 milliliters of white wine
- 1 boiled egg
- olive oil
- chopped parsley (to garnish)
- Remove the stem from the spinach and julienne (slice into long thin strips) the leaves. Peel the chives and garlic clove and chop both finely. Peel the boiled egg and cut into quarters,
- Put a saucepan on low heat and add oil. When hot, add the minced chives and garlic. Fry for a couple of minutes.
- When chives begin to soften, add the spinach. Cook for a couple of minutes without stopping stirring to avoid burning the spinach.
- Add the flour and stir. Pour in the white wine and cook for a couple of minutes to evaporate the alcohol. Add the broth and cook 3-4 minutes so that the sauce thickens a little
- Add the cooked chickpeas, mix and cook for about 2 minutes.
- Add the cod and a pinch of salt. Stir and cook for a couple more minutes.
- Serve the chickpeas with cod, sprinkle chopped parsley on top and place the cooked egg on top.
You can use canned chickpeas to make this stew, so the process will be much faster than if you also have to cook the chickpeas.