Garbanzos con bacalao

~ Gemela

Chickpeas with cod image This dish is traditionally eaten during Semana Santa (Holy Week) – the week leading up to Easter Sunday. The warmth of the chickpeas combined with the chunky succulent texture of the cod works incredibly well together and the simple sauce brings the dish alive. Chard (acelga) is usually used, but can be substituted with spinach which I have done here.

Fish tales and other stories Bacalao or salted cod has been a staple across Spain for over 600 years. Not found along the Spanish coastline, the fish thrives in the colder waters of the northern and western Atlantic. The Basques were the first to venture across the ocean, risking there lives in search of cod. It is said that they found the Americas long before Columbus, discovering the bountiful fisheries of Newfoundland. Salt was used to preserve the fish and prevent it from spoiling during the return leg of the journey. Unlike the salted oily fish of the time, bacalao didn't spoil and as such its popularity grew across the country. By the 1500s bacalao had become an affordable, staple food, providing a rich source of protein all year round.
Fish tales and other stories
Bacalao or salted cod has been a staple across Spain for over 600 years. Not found along the Spanish coastline, the fish thrives in the colder waters of the northern and western Atlantic. The Basques were the first to venture across the ocean, risking their lives in search of cod. It is said that they found the Americas long before Columbus, discovering the bountiful fisheries of Newfoundland. Salt was used to preserve the fish and prevent it from spoiling during the return leg of the journey. Unlike the salted oily fish of the time, bacalao didn’t spoil and as such its popularity grew across the country. By the 1500s bacalao had become an affordable, staple food, providing a rich source of protein all year round.

Serves 4 Ingredients 1kg cooked chickpeas/ 500g dried chickpeas 500g cod 200g spinach/ chard 3 cloves of garlic 1 red pepper roughly chopped 1/4 of a stale white baguette 4 bay leaves 1tsp sweet paprika 500ml vegetable stock Extra virgin olive oil Method

  1. Preparing the chickpeas – If using dried chickpeas soak them in plenty of cold water overnight to rehydrate. Drain the excess water and rinse the chickpeas thoroughly. Place them in a large saucepan of salted water along with 2 bay leaves and bring to the boil. Cook for 45-60 mins or until soft. (If you have a pressure this will only take 20 mins). Once cooked drain, remove the bay leaves and leave aside. If using canned chickpeas drain, rinse and leave aside.
  2. Take the skin off the garlic cloves and leave whole, chop the red pepper roughly and rip the bread apart into 2cm cubed pieces (these ingredients are destined for the blender so you don’t have to be too precise)!
  3. In a frying pan add a generous glug or two of olive oil and gently fry the garlic for about 3 mins or until slightly golden.
  4. Remove the garlic and leave aside.
  5. In the same frying pan add the bread and fry until golden.
  6. Put the the fried bread, garlic and raw pepper into a blender / pestle and mortar and blend into a paste.
  7. In another pan add your stock, paprika and 2 bay leaves. Heat the pan so that the stock begins to simmer and add the pieces of cod. Poach the cod for about 10 mins or until the flesh starts to fall apart. Remove the fish from the pan.
  8. Once the cod is cool enough, remove the skin and break the flesh into small pieces.
  9. Now add the chickpeas, paste and spinach to the poaching water. Stir well.
  10. Once the spinach starts to wilt gently stir in the pieces of cod.
  11. Serve with a good hunk of bread.

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