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
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.