Spanish cuisine · Soups & Stews

Potaje de Vigilia

Lenten stew of slow-cooked chickpeas, desalted salt cod and spinach, served with hard-boiled egg.

Ingredients · for 4 servings

• 300 g dried chickpeas
• 300 g desalted salt cod
• 300 g spinach leaves
• 1 onion
• 4 garlic cloves
• 1 tsp sweet paprika
• 1 bay leaf
• 2 eggs
• 1 slice white bread
• 1.5 l water
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the chickpeas overnight in plenty of cold water the day before; rinse the desalted salt cod, pat dry and flake into bite-sized pieces.
2. Drain the chickpeas, bring to the boil with 1.5 l fresh water and the bay leaf, then simmer gently, covered, for 60 min until tender but not falling apart.
3. Hard-boil the eggs for 9 min, cool in cold water, peel and quarter.
4. For the majado, fry the bread slice with 2 garlic cloves in 3 tbsp olive oil until golden and crush in a mortar with 2 tbsp of the cooking water to a paste.
5. Finely dice the onion and remaining garlic and sauté in the same oil (adding 1 tbsp more if needed) for 8 min, fry the paprika in for just 30 sec – it must not darken – and add everything together with the majado to the chickpeas.
6. Add the salt cod, let steep over low heat for 10 min, fold in the spinach and let it wilt for 3 min; season with salt and pepper and serve with the egg quarters.