Method 

Soak the chickpeas overnight before cooking. 

1. Place the soaked chickpeas in a mesh bag and add to a large pot with half the onion, 2 garlic cloves, and 2 bay leaves. Cover with water and bring to a boil. Cook for 1–½ hours, or until the chickpeas are tender but still hold their shape. Reserve the cooking liquid. 
2. In a large, deep pan or skillet, sauté the remaining half onion, the green pepper, leek, and 1 bay leaf over a medium heat until soft and lightly caramelised. 
3. Add the remaining garlic, the chopped tomato, and the paprika. Continue to cook, stirring regularly, until the tomatoes have broken down and the paprika is fully incorporated. 
4. Once the chickpeas are ready, add their cooking liquid to the pan along with the half onion and garlic cloves from the pot. Blend until smooth. 
5. Add the chickpeas to the pan and stir through the spinach. Cook until the spinach has wilted. 
6. Add the desalted cod in chunks. As it is already salted, there is no need to pre-cook it, it will cook through gently in the stew. If using fresh cod, lightly fry it in olive oil before adding. Cover with a lid and cook for a further 5 minutes. 
7. Season with salt if needed and serve. This stew is even better the next day.

Note

If using desalted salt cod, taste before adding any extra salt, the cod will season the stew as it cooks. If you prefer a thicker broth, reduce the cooking liquid before blending.