We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    2
  • Pinterest
    4
  • Save
    9
  • WhatsApp
  • Print
    7

Chickpea Stew with Cod

  • Prep 50 min
  • Total 3 hr 35 min
  • Ingredients 11
  • Servings 4

Ingredients

8
cups water
1
lb chickpeas
2
tablespoons olive oil
1
onion, cut into pieces
2
minced garlic cloves
2
plum tomatoes, diced
1
bay leaf
Salt and sweet paprika to taste
1
lb desalted cod fish
2
cups diced potatoes
2
cups chopped spinach

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To desalt codfish, place it in a pot with plenty of water. Let it soak for 2–3 hours. Change water and repeat the process.

During Lent, my grandmother used to make a codfish and chickpea stew. It became a regular dish of the season, since you’re not supposed to eat meat on Fridays, and fish or another type of seafood is used as a substitute. It’s the perfect dish for rainy and cold weather. This is the recipe we all love when we feel like eating something that is both tasty and comforting, and the best part of it is that you don’t necessarily have to use the same ingredients every time! You can actually change or substitute as you wish. One example of this is that you can use Swiss chard instead of spinach or other types of beans to substitute for chickpeas. You can even prepare them the day before to allow the flavor to permeate!

If you’d like, you can also use canned chickpeas to save some time.

Directions

  • 1 Soak the chickpeas for two hours or overnight. Change the water and cook over medium high heat for 1 hour or until softened.
  • 2 In skillet, stir fry the oil, onion, garlic, tomatoes, bay leaf, salt and paprika to taste. Stir occasionally until you have a sauce.
  • 3 Add the codfish, potatoes and stir fry sauce to the pot with cooked chickpeas. Cook over medium heat for 30 minutes or until potatoes are tender.
  • 4 Once potatoes are cooked, add the spinach and cook for another 5 minutes.
  • 5 Serve hot.

During Lent, my grandmother used to make a codfish and chickpea stew. It became a regular dish of the season, since you’re not supposed to eat meat on Fridays, and fish or another type of seafood is used as a substitute. It’s the perfect dish for rainy and cold weather. This is the recipe we all love when we feel like eating something that is both tasty and comforting, and the best part of it is that you don’t necessarily have to use the same ingredients every time! You can actually change or substitute as you wish. One example of this is that you can use Swiss chard instead of spinach or other types of beans to substitute for chickpeas. You can even prepare them the day before to allow the flavor to permeate!

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 11, 2015

During Lent, my grandmother used to make a codfish and chickpea stew. It became a regular dish of the season, since you’re not supposed to eat meat on Fridays, and fish or another type of seafood is used as a substitute. It’s the perfect dish for rainy and cold weather. This is the recipe we all love when we feel like eating something that is both tasty and comforting, and the best part of it is that you don’t necessarily have to use the same ingredients every time! You can actually change or substitute as you wish. One example of this is that you can use Swiss chard instead of spinach or other types of beans to substitute for chickpeas. You can even prepare them the day before to allow the flavor to permeate!