Potage (Thick Stew)

600g chickpeas
200g salted cod, reconstituted (optional)
1 pkg baby spinach
1 hard boiled egg (separated)
1 onion, chopped
1 garlic head, whole + 1 garlic clove, chopped
1 slice stale heavy bread
1 sprig basil
One parsley stem
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
150ml Liquid Gold Extra Virgin Olive OIl
Soak the chickpeas overnight. Drain and place them in a casserole dish with cold water to cover, a garlic head, a sprig of basil and 50ml of Spanish olive oil. Bring to the boil for one hour at medium heat. Then add the spinach and the cod (that has been reconstituted by washing and soaking in water for at least 24 hours) and cook for 15 minutes.

In a separate pan, fry the slice of bread with the remaining Spanish olive oil and put it aside. In the same oil, fry the garlic clove, the parsley stem and the onion. When brown, ground it in a mortar and pestle or food processor, together with the slice of bread, a hard-boiled egg yolk and all the spices to make a paste.

When the chickpeas are al dente, remove some of the broth (this dish is not a soup), pour in the paste, salt to taste and cook for five more minutes. Before serving, sprinkle with the hard-boiled egg white, finely diced.

Serves 6.

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