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Traditional cuisine offers us countless extraordinary recipes bursting with taste and gastronomic culture. This example is a chickpea stew based on the idea of the classic vegetable stew typically eaten on Fridays during Lent. Here we have adapted the cooking method, especially for the cod, to achieve an ideal texture for this fish so that it takes on greater importance in the dish overall.
320 g chickpeas 100 g onion 100 g tomato 2 cloves of garlic 1 l water 2 hard-boiled eggs 200 g of de-salted cod ½ bunch fresh spinach Parsley
Induction cooktop with temperature control
Chickpea Stew with Cod and Spinach
90ºC / 4h Eggs and fish 4 servings
On the day before, leave the chickpeas in soak for 12 h with three parts water to one part chickpeas and with a percentage of 5 grams of bicarbonate for every litre of water.
The following day, chop the onion brunoise-style and sauté on a gentle heat with crushed garlic until it reaches a slightly toasted colour.
Add the grated tomato and cook for 10 more minutes with salt, pepper and sugar.
Programme the Rocook Induction at 95ºC for 3 hours (not that the cooking time must be adjusted according to the type of chickpea used, so it may be between 3 and 4 hours). Cook the chickpeas starting off with cold water. When the temperature is reached, skim off any foam then let the cooking time elapse.
Once the time has elapsed, check that the chickpeas are soft before turning off the cooktop.
Transfer the chickpeas from the pan to a casserole dish to be able to complete the dish better.
Add the sauté and keep at 85ºC for 15 minutes, covering the casserole dish.
Cut the de-salted cod into 2x2 cm cubes.
Cut the hard-boiled eggs into 4 pieces.
Lower the temperature of the induction cooktop to 60ºC and, when the temperature is reached, add the de-salted cod cut into cubes, the spinach, and the hard-boiled eggs and cook for a further 10 minutes.
Serve the stew in a dish and decorate with the chopped parsley.
