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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

CHICKPEA AND SALT COD STEW

Adapted from a recipe by Brindisa Kitchens Group Head Chef Leonardo Rivera
READY IN

20 minutes

COOKING TIME

10 minutes

PREP TIME

10 minutes + soaking time

SERVES

6 people as a tapa

ingredients

  • 2 x 300g salt cod fillets, desalted and checked for bones
IN STOCK
  • 200g baby spinach
  • 1 x 700g jar Navarrico chickpeas, rinsed and drained
IN STOCK
  • 600ml water
  • 150g Brindisa Sofrito, tomato and onion sauce
IN STOCK
  • 3 tbsp Brindisa Arbequina olive oil
IN STOCK

METHOD

  1. One day before cooking, desalt the cod. Rinse the fillets well and place in a bowl with plenty of cold water to soak; place in the refrigerator. Change the water a couple times during the soaking period.
  2. When ready to prepare the dish, remove the fillets from the fridge and drain well.
  3. Cut each cod fillet into thin pieces.
  4. Heat the olive oil in a pan and when hot place the salt cod pieces skin side down.
  5. Add the chickpeas, sofrito and water, and cook for two minutes. If it gets too thick, add some more water.
  6. Simmer for an additional few minutes to allow flavours to blend; stir in the spinach to finish and serve.

ingredients

  • 2 x 300g salt cod fillets, desalted and checked for bones
IN STOCK
  • 200g baby spinach
  • 1 x 700g jar Navarrico chickpeas, rinsed and drained
IN STOCK
  • 600ml water
  • 150g Brindisa Sofrito, tomato and onion sauce
IN STOCK
  • 3 tbsp Brindisa Arbequina olive oil
IN STOCK
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