Chickpeas stewed with spinach

4 servings

180 minutes

Chickpeas stewed with spinach is a rich and aromatic dish rooted in Indian cuisine. It combines the softness of chickpeas, the tenderness of spinach, and robust spices to create a rich, earthy flavor with subtle spicy notes. The recipe's origins can be traced back to Indian villages where chickpeas are a traditional source of protein. With the addition of cod, the dish gains a special depth of flavor. It is not only nutritious but also versatile: it can be served as a main dish or a side. The preparation involves slow cooking the ingredients to enhance their aroma and texture. Its heartiness and health benefits make it an ideal choice for cold evenings. With sautéed onions, tomatoes, and paprika, it acquires a light sweetness balanced by the freshness of greens. This is not just food — it's part of culinary heritage that warms the soul.

Energy value per serving

• Calories: 520.6
• Proteins: 27g
• Fats: 31.6g
• Carbohydrates: 35g

Ingredients

• Salted cod fillet: 200 g
• Soda: pinch
• Green peas: 500 g
• Garlic: 0.5 head
• Bay leaf: 1 pc
• Onion: 2 head
• Spinach: 1000 g
• Olive oil: 6 tbsp
• Tomatoes: 1 pc
• Wheat flour: 1 tbsp
• Paprika: 1 tsp
• Parsley: 1 stem
• Salt: to taste

Cooking steps

1. Drain and dry the peas. Do the same with the cod.

   Required ingredients:

   • Salted cod fillet: 200 g
   • Green peas: 500 g

2. Put the peas in a large pot and pour in hot water to cover the peas. Add the head of garlic, except for one clove, along with a bay leaf and one onion to the pot and boil on medium heat for 2-2.5 hours.

   Required ingredients:

   • Garlic: 0.5 head
   • Bay leaf: 1 piece
   • Onion: 2 heads

3. Add the cod to the pot and cook for another 30 minutes.

   Required ingredients:

   • Salted cod fillet: 200 g

4. Add spinach and cook for another 8 minutes.

   Required ingredients:

   • Spinach: 1000 g

5. Chop the remaining onion and sauté it in olive oil over low heat, stirring, for 10 minutes. Add the tomato and cook for another 10 minutes. Add the flour and sauté, stirring, for another 2-3 minutes. Add paprika and remove the pan from the heat.

   Required ingredients:

   • Onion: 2 heads
   • Olive oil: 6 tablespoons
   • Tomatoes: 1 piece
   • Wheat flour: 1 tablespoon
   • Paprika: 1 teaspoon

6. Let the vegetable mixture cool, then blend it into a puree and add it to the pot with peas. Add salt.

   Required ingredients:

   • Salt:  to taste

7. Grind the parsley with the remaining garlic in a mortar, add 1 spoon of pea liquid, and pour it into the pot. Cook for 15-20 minutes and serve in a soup bowl.

   Required ingredients:

   • Parsley: 1 stem
   • Garlic: 0.5 head