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Chickpea Stew with Cod

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  • Prep 50 min
  • Total 3 hr 35 min
  • Ingredients 11
  • Servings 4
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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!
by Jeannette Quiñones Cantore
Updated Sep 11, 2015
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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

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.

Expert Tips

  • tip 1
    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.
  • tip 2
    If you’d like, you can also use canned chickpeas to save some time.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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