Fish, European
Lenten chickpea and salt cod potaje with hard boiled eggs
This Lenten salt cod potaje is a Spanish stew for 4 people, ready in 50 minutes, easy to make, for €2.80 per person. It combines chickpeas, spinach and desalted salt cod, served with hard boiled eggs and bread. The key to success is soaking the cod ahead of time and cooking it gently so it doesn't dry out.
Tonight, a Spanish Lenten potaje, chickpeas, spinach and salt cod simmered together, with hard boiled eggs and bread.
- Total time
- 50 min
- Difficulty
- Easy
- Cost per person
- €2.80
- Calories per person
- 630 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Spring
This Lenten salt cod potaje is a proper stew, not a thin soup. The chickpeas soften slowly in the paprika broth, the spinach adds color and a slight bitterness, and the flaked salt cod breaks into tender strands. Quartered hard boiled eggs and bread round out the plate, for a meal that fills you up without feeling heavy.
It's a weeknight dish that needs a bit of planning because of the cod soaking, but the cooking itself is quick and simple once that step is done. It works well for a winter or early spring dinner, on a weeknight or a Sunday evening, for a family that enjoys slow cooked stews and salted fish.
The ingredients
Fish counter
- Desalted salt cod 400 g
Pantry
- Cooked chickpeasoften in the pantry 700 g
- Sweet paprikaoften in the pantry 1 tsp
- Olive oiloften in the pantry 5 tbsp
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Fresh spinach 500 g
- Onion 1
- Garlic 3 cloves
Dairy
- Eggs 4
Bakery
- Country bread 8 slices
Allergens Fish, Eggs, Gluten
The step by step recipe
-
Boil the eggs for ten minutes, cool them in water and peel them. 10 min
Prick the egg at the rounded end with a needle before cooking, the shell cracks less.
-
Sauté the sliced onion and garlic in the oil, add the paprika and stir off the heat. 8 min
Burnt paprika turns bitter, take the pan off the heat before adding it.
-
Add the drained chickpeas and cover with water, let it simmer. 15 min
Mash a small handful of chickpeas to thicken the broth.
-
Flake the desalted cod, add it with the spinach and cook gently until everything is tender. 10 min
The cod only needs a few minutes, otherwise it dries out.
-
Taste before adding salt, add pepper, and serve in deep plates with the quartered hard boiled eggs and bread.
A splash of vinegar at the table brightens the dish and cuts through its richness.
Our tips to get it right
- Pick thick pieces of salt cod for soaking, thin pieces desalt too fast and lose their texture.
- Add the spinach in batches if it doesn't all fit in the pot at once, it wilts down very quickly.
- Make the chickpea broth the day before, it tastes even better once reheated with the cod and spinach.
The variations
- Swap the salt cod for fresh cod poached separately, the flavor changes but the texture stays close.
- For a fish free version, skip the cod and double the chickpeas, with a little extra cumin to boost the flavor.
- For kids, blend part of the potaje into a smooth soup and serve the hard boiled eggs on the side, sliced into rounds.
What to serve it with
- Toasted country bread
- A splash of wine vinegar
- An orange salad for dessert
Storage
The potaje keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the hard boiled eggs, which don't reheat nicely. Reheat gently in a pot with a splash of water, without letting it boil hard so the cod doesn't fall apart.
Questions about this dish
Can you use store bought pre soaked salt cod?
Yes, that works and saves time. Taste a raw piece first, since some brands stay saltier than others.
Can dried chickpeas replace the cooked ones?
Yes, but soak them overnight and cook them for about an hour before starting the recipe. Canned or jarred cooked chickpeas stay more practical for a weeknight.
Can this dish be made ahead?
Yes, make the chickpea broth ahead and add the cod and spinach just before serving. Both ingredients don't hold up well once cooked.
Can frozen spinach replace fresh spinach?
Yes, use frozen spinach that's thawed and well drained. Add it at the end of cooking just like fresh spinach, the cooking time will just be a bit shorter.
How long does it take to make a Lenten chickpea and salt cod potaje with hard boiled eggs?
Count 50 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Lenten chickpea and salt cod potaje with hard boiled eggs?
About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Lenten chickpea and salt cod potaje with hard boiled eggs cost?
About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, eggs, gluten. Always check the labels of the products you buy.
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