Chickpeas with cod and spinach. It is close to Easter vigil and this soup without any meat is great for Lent.
Some people prefer to take the chickpeas with spinach and cod without there who dispenses prepares cod and spinach stew or just with chard (in Cadiz are more typical with chard chickpeas with spinach). You prepare it as you like but keep in mind that the recipe amounts are for 4 Justito dishes, so if you remove or change something not forget to adjust the recipe to not stay hungry
Some people prefer to take the chickpeas with spinach and cod without there who dispenses prepares cod and spinach stew or just with chard (in Cadiz are more typical with chard chickpeas with spinach). You prepare it as you like but keep in mind that the recipe amounts are for 4 Justito dishes, so if you remove or change something not forget to adjust the recipe to not stay hungry
Ingredients for Bacalao and Chickpeas with Spinach (serves 4):
1 ½ cup dried chickpeas (without soaking) (about 300 grams)
300 grams of salted cod (see the end of the recipe as desalted cod)
300 grams of fresh spinach (you can find bags with the same amount)
2 large tomatoes (about 500 grams total)
2 medium onions (about 250 g each)
1 medium carrot
1 head of garlic 2 cloves garlic more
6 tablespoons olive oil (60 ml)
1 teaspoon of paprika
1/3 of a teaspoon ground cumin
3 cloves (this is a spice)
2 bay leaves
salt
water
Recipe for chickpeas with cod and spinach (for four people):
The first is to put the beans to soak the night before (must be between 10-12 hours to soak) to be made a little more fat and soft. Note that the beans about her weight doubled after this soaking, so if dried chickpeas instead start the recipe with soaked chickpeas need twice the labeled amount (in this case would be about 600 grams of chickpeas soaked).
When the beans are soaked we can begin the recipe. Drain the chickpeas and put them in a pot with a liter of water (4 cups water). Peel the onion and cloves clávale. Peel the carrots and peel off the outer skin of the head of garlic. Put the pot with the chickpeas onion with cloves, carrot, 1 bay leaf and garlic head. Place over medium-high heat.
While the beans are cooking prepare the sauce let our waking stew. Peel the onion and pícala another very fine. 2 Peel the garlic cloves and chop finely. Take a large skillet (then add the spinach so we were not worth a small skillet) and add the oil to medium heat. Add to the pan 1 bay leaf and onion. When the onions are translucent add garlic.
While we fry garlic and onion to peel the tomatoes and remove the seeds. Then chop the tomatoes very, very finely. When garlic and onions are ready add the paprika and tomatoes to the pan and sofreiremos for about 10-15 minutes until the tomatoes lose taste raw.
Then add the spinach to the pan (if you do not fit all adds both better half, let down volume and add the rest). Saute for a couple of minutes and book everything.
Now it is expected that the chickpeas are tender. Monitors are not left without water. The beans must be covered by a little water (one or two fingers). When the beans are tender, remove the vegetables (onion, carrot and garlic head) slips in a pileup water (water should be reserved in case we need more later). Add the chickpeas have prepared the sauce (onion, garlic, tomato and spinach). Stir well and if it is too thick add a little of the cooking water from the beans you have reserved.
Put the heat and add the cumin and the cod crumbled or cut into pieces the size that you like. Mix gently (best to reciprocate with the pot) for cod does not crumble. Leave the fire a few minutes until the cod is cooked (it cooks quickly).
It is time to check the salt, please note that cod provides a good amount of salt. If necessary adjusted by adding a little more salt and ready. Off the kitchen and to eat!!
To eat:
If you are using desalted cod and saves you having to put the cod to soak, but frankly the taste is not the same, is softer but also a little less authentic. My advice is to buy salt cod and DeSales your home.
For desalting cod just have to put the salt cod in a pileup with water and keep in the fridge. You'll have to change the water every 8 or 12 hours and cod must be soaked for 24 to 48 hours depending on where you want to leave the salt cod and the thickness of it. If you are using salted cod desalará crumbs before (24 hours) if you use thick backs take longer (48 hours). If in doubt better spend time (not more than 48 hours) to let the salt cod and spoil the stew.
This is one that takes very little soup broth, therefore constantly monitor the water level of the beans to remain more concentrated flavor.
If you can use fresh spinach frozen spinach. In this case you can thaw and follow the recipe (after adding them to the sauce) or add them directly to frozen peas when they are tender.
If you decide to change the soup spinach for chard note that the stem of the latter is harder and needs more cooking. My advice is that if you use chard is best to put them directly into the pot with chickpeas (when they take a good while cooking) and add them to the sauce.
Take your time to chop fine the onion, garlic and tomato on whole and get then disappear in delivering full flavor soup.
1 ½ cup dried chickpeas (without soaking) (about 300 grams)
300 grams of salted cod (see the end of the recipe as desalted cod)
300 grams of fresh spinach (you can find bags with the same amount)
2 large tomatoes (about 500 grams total)
2 medium onions (about 250 g each)
1 medium carrot
1 head of garlic 2 cloves garlic more
6 tablespoons olive oil (60 ml)
1 teaspoon of paprika
1/3 of a teaspoon ground cumin
3 cloves (this is a spice)
2 bay leaves
salt
water
Recipe for chickpeas with cod and spinach (for four people):
The first is to put the beans to soak the night before (must be between 10-12 hours to soak) to be made a little more fat and soft. Note that the beans about her weight doubled after this soaking, so if dried chickpeas instead start the recipe with soaked chickpeas need twice the labeled amount (in this case would be about 600 grams of chickpeas soaked).
When the beans are soaked we can begin the recipe. Drain the chickpeas and put them in a pot with a liter of water (4 cups water). Peel the onion and cloves clávale. Peel the carrots and peel off the outer skin of the head of garlic. Put the pot with the chickpeas onion with cloves, carrot, 1 bay leaf and garlic head. Place over medium-high heat.
While the beans are cooking prepare the sauce let our waking stew. Peel the onion and pícala another very fine. 2 Peel the garlic cloves and chop finely. Take a large skillet (then add the spinach so we were not worth a small skillet) and add the oil to medium heat. Add to the pan 1 bay leaf and onion. When the onions are translucent add garlic.
While we fry garlic and onion to peel the tomatoes and remove the seeds. Then chop the tomatoes very, very finely. When garlic and onions are ready add the paprika and tomatoes to the pan and sofreiremos for about 10-15 minutes until the tomatoes lose taste raw.
Then add the spinach to the pan (if you do not fit all adds both better half, let down volume and add the rest). Saute for a couple of minutes and book everything.
Now it is expected that the chickpeas are tender. Monitors are not left without water. The beans must be covered by a little water (one or two fingers). When the beans are tender, remove the vegetables (onion, carrot and garlic head) slips in a pileup water (water should be reserved in case we need more later). Add the chickpeas have prepared the sauce (onion, garlic, tomato and spinach). Stir well and if it is too thick add a little of the cooking water from the beans you have reserved.
Put the heat and add the cumin and the cod crumbled or cut into pieces the size that you like. Mix gently (best to reciprocate with the pot) for cod does not crumble. Leave the fire a few minutes until the cod is cooked (it cooks quickly).
It is time to check the salt, please note that cod provides a good amount of salt. If necessary adjusted by adding a little more salt and ready. Off the kitchen and to eat!!
To eat:
If you are using desalted cod and saves you having to put the cod to soak, but frankly the taste is not the same, is softer but also a little less authentic. My advice is to buy salt cod and DeSales your home.
For desalting cod just have to put the salt cod in a pileup with water and keep in the fridge. You'll have to change the water every 8 or 12 hours and cod must be soaked for 24 to 48 hours depending on where you want to leave the salt cod and the thickness of it. If you are using salted cod desalará crumbs before (24 hours) if you use thick backs take longer (48 hours). If in doubt better spend time (not more than 48 hours) to let the salt cod and spoil the stew.
This is one that takes very little soup broth, therefore constantly monitor the water level of the beans to remain more concentrated flavor.
If you can use fresh spinach frozen spinach. In this case you can thaw and follow the recipe (after adding them to the sauce) or add them directly to frozen peas when they are tender.
If you decide to change the soup spinach for chard note that the stem of the latter is harder and needs more cooking. My advice is that if you use chard is best to put them directly into the pot with chickpeas (when they take a good while cooking) and add them to the sauce.
Take your time to chop fine the onion, garlic and tomato on whole and get then disappear in delivering full flavor soup.
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