Chickpeas with spinach and cod, video recipe

A stew that fits perfectly on mountain and winter days. Very comforting and full of flavor, it combines legumes, vegetables and fish at the same level. It allows many changes such as spinach for chard or cod for another fish, such as monkfish. Dare to prepare it to your liking.

• 300 g desalted cod
• 300 g fresh spinach
• 300 g chickpeas (unsoaked)
• 4 cloves of garlic
• 1 onion
• 1 c/s sweet paprika
• 2 grated tomatoes
• 1.5 l of fish broth
• 2 slices of bread
• Parsley
• 4 boiled eggs 4' (runny yolk) or to taste
• Extra virgin olive oil
• Salt

1. The night before, soak the chickpeas with twice as much water and a little baking soda.

2. In the Selecta quick cooker , add a few tablespoons of extra virgin olive oil. Wait a few seconds until it heats up and add the onion and finely chopped garlic cloves. Reserve one for the mash later.
3. While the onion and garlic are simmering, grate two tomatoes. Add the tablespoon of paprika to the pot, stir and quickly pour in the grated tomatoes.
4. Sauté over low heat until the tomato loses its water. Add the well-washed chickpeas and cover completely with the fish broth. Minimum 3 fingers of broth on top of the chickpeas.
5. Close the Selecta quick cooker by selecting the vegetable mode. Once the pressure is reached, wait for 30 minutes over medium/low heat for the chickpeas to cook.
6. Meanwhile, we put a Titan frying pan on the heat with olive oil and crushed garlic. We fry the slices of bread and remove. When it is very hot, add the spinach, stirring constantly until it reduces in size. Reserve.

7. In a mortar, we put the garlic that we used for the spinach, the fried slice and a handful of fresh parsley. We crush until we obtain a homogeneous mass. We reserve.
8. Once the pressure is removed from the pot. We open and add the mash. Mixing with slight movements. We also add the spinach and continue stirring.
9. With the pot on low heat, cut and add the pieces of desalted cod. We wait a few minutes and serve.

10. Garnish with a hard-boiled egg to taste, in this case, 4' so that the yolk remains liquid.