# new year # christmas # chickpea # cod A traditional recipe for fasting in Spain, originally from the northern part of the country - Asturias, but this dish is loved everywhere. Although Spanish housewives prepare it in different ways, three components must be present in it - bacalao (cod), chickpeas and spinach.
Ingredients: cod cocochas, chickpeas, large onion, garlic, herbs (spinach, chard leaves optional), salt, paprika, powdered nutmeg, parsley and celery, olive oil
Cooking method:
Prepare ingredients for cooking. Soak chickpeas in advance for 12 hours in water (better and more convenient at night). Wash and dry cod (bacalao). Peel the onions, garlic and carrots. Wash the herbs.
Pour water into a saucepan, put lavrushka, half an onion and boil. Put chickpeas in boiled water, let it boil and cook over medium heat for about 1 hour under a lid. Remove the onion and some chickpeas, mash with a fork and add to the saucepan. Add thinly crumbled greens (spinach or chard leaves). Cook for about half an hour.
While the chickpeas are cooking, prepare the frying. Finely chop half of the onion, garlic and carrots. Fry until soft in a pan with 2 tablespoons. olive oil, about 10-15 minutes. Add 1 tsp. paprika, mix well. Remove from heat.
In a frying pan with 2 tablespoons. put pieces of cod in olive oil (in our case, this is the cocochas-the lower part of the cod head). And constantly stirring and moving the pan, cook for 10-15 minutes over medium heat. A gelatinous liquid will begin to stand out from the cod pieces. As a result, we get cod in pil-pil sauce. Add frying, stir well and pour the contents of the pan over the chickpeas. So our dish is ready: garbanzos con cocochas de bacalao-chickpeas with cod cocochas.
Bon Appetit!!!