La Mancha style chick peas with cod and spinach | ||||
âGarbanzada manchegaâ |
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Ingredients for 4 people:750 gr. of chickpeas 200 gr. of cod in 6 pieces 250 gr. of spinach 1 onion 3 eggs 60 gr. of breadcrumbs 1 teaspoon of paprika 3 garlic cloves 1 pinch of salt Parsley 1 bay leaf 1 tablespoon of bicarbonate 120 cc. of olive oil Preparation:Leave the chickpeas to soak in warm water and bicarbonate overnight. The next day, drain the water away and put the chickpeas in a sauce pan with salt and a bay leaf. Boil for one and a half to two hours. While the chickpeas are boiling make some parsley fritters like this: Whisk the eggs, add garlic, the parsley and the breadcrumbs without letting it get too thick. Heat the olive oil. When it is very hot, add tablespoons of the fritter batter. When the fritters are cooked put them to one side. Use some of this oil to fry the chopped onion. When it is soft add the paprika and take off the heat. When the chickpeas are nearly ready add the onions and the cod (it can be raw or you can cover it with flour and fry it slightly before.) With 10 minutes left, add the spinach and finally the fritters. | ||||
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