The stew of vigil has traditionally been served on Fridays of Lent in Spain, due to the religious prohibition of eating meat in this period. It is considered one of the most found dishes in the cuisine of Holy Week.
300 g of dried chickpeas (without soaking)
300 g of desalted cod
250 g. of fresh spinach
2 medium onions
4 cloves of garlic
1 slice of bread
1 tea spoon of sweet paprika
1 bay leaf
Extra virgin olive oil
Salt (to taste)
Put the chickpeas in pot with warm water with a teaspoon of baking soda or a handful of salt. Leave to soak overnight, usually 12 hours.
Then we cook the chickpeas with 1 liter of water, 2 cloves of garlic & bay leaf. You can do it in the traditional way, one hour and a half over a slow fire in a pot. You can also use the express pot, in only 15-20 minutes they will be ready.
Boil the egg, we´ll use it at the end.
Meanwhile the chickpeas are cooking finely chop 1 clove of garlic and the onions. Then fry them with a little bit of olive oil over medium heat. Add salt to taste. When they look golden off the heat, and after 5 minutes add the paprika, stir well and set aside.
Crumble the cod into pieces that we can then eat in one bite.
When the chickpeas are ready, we add the fried garlic and onions to the pot. Then we add the spinach (if they don´t fit in the pot at once, you add them in 2 – 3 times)
Add the cod to the pot and mix all the ingredients. Cook on low heat for 10 more minutes.
Meanwhile fry in olive oil and slice of bread, until it looks golden. Then set 1 glove of garlic in a mortar and crush it. Add the bread and mix homogenously. Add the mix to the pot and stir. Let it cook 1 minute.
How to serve?
Peel the boiled egg, cut it into small pieces. Add to the plate.