Ingredients (serves 4):
400 g. chickpea
700 g. spinach
150 g. cod
100 g. onion
4 tablespoons of oil
1 bay leaf
1/2 head of garlic
1 clove garlic, peeled
1 teaspoon paprika
1 sprig of parsley
1 large ripe tomato
1 tablespoon of flour
1 pinch of baking
water
salt
For balls parsley (optional):
1 beaten egg to omelet
1 crumbled bread crumbs the size of a large egg
1 tablespoon finely chopped parsley
1 minced garlic
breadcrumbs
400 g. chickpea
700 g. spinach
150 g. cod
100 g. onion
4 tablespoons of oil
1 bay leaf
1/2 head of garlic
1 clove garlic, peeled
1 teaspoon paprika
1 sprig of parsley
1 large ripe tomato
1 tablespoon of flour
1 pinch of baking
water
salt
For balls parsley (optional):
1 beaten egg to omelet
1 crumbled bread crumbs the size of a large egg
1 tablespoon finely chopped parsley
1 minced garlic
breadcrumbs
Preparation:
For the soup:
The day before making the soup, put the beans in warm water with a pinch of salt and baking soda.
In a large saucepan filled with cold water, soak the cod. The pan should be very broad or container as this will help to properly cod desalting.
The water should be changed at least four times, taking the pot cod and rinsing to remove the salt stays in the background.
When ready to make the soup, rinse thoroughly and ponelos chickpeas in a pot with hot, but not boiling, with the average whole head of garlic, bay leaf and a small onion and whole.
Cook for two hours, add the cod letting cook everything together twenty minutes.
Wash the spinach removing stems, and throw them into the pot leaving cook 15 minutes more.
In a frying pan heat the oil and fry the finely chopped onion for 10 minutes.
Add the tomato and removed the seeds, frying flour well and finally, paprika, over low heat.
Pass the whole through the food mill, pouring the sauce into the pot of beans and grinding of salt, if necessary.
In a mortar crush the parsley with the garlic clove and add a spoonful of soup broth. Add to the pot gently moving. Cook for 15 minutes.
Ready to serve.
For parsley balls:
Make a dough with beaten egg, bread crumbs, parsley and garlic. Form balls with the dough, wrap them in bread crumbs and fry.
Pour the soup after adding the rehash.
For the soup:
The day before making the soup, put the beans in warm water with a pinch of salt and baking soda.
In a large saucepan filled with cold water, soak the cod. The pan should be very broad or container as this will help to properly cod desalting.
The water should be changed at least four times, taking the pot cod and rinsing to remove the salt stays in the background.
When ready to make the soup, rinse thoroughly and ponelos chickpeas in a pot with hot, but not boiling, with the average whole head of garlic, bay leaf and a small onion and whole.
Cook for two hours, add the cod letting cook everything together twenty minutes.
Wash the spinach removing stems, and throw them into the pot leaving cook 15 minutes more.
In a frying pan heat the oil and fry the finely chopped onion for 10 minutes.
Add the tomato and removed the seeds, frying flour well and finally, paprika, over low heat.
Pass the whole through the food mill, pouring the sauce into the pot of beans and grinding of salt, if necessary.
In a mortar crush the parsley with the garlic clove and add a spoonful of soup broth. Add to the pot gently moving. Cook for 15 minutes.
Ready to serve.
For parsley balls:
Make a dough with beaten egg, bread crumbs, parsley and garlic. Form balls with the dough, wrap them in bread crumbs and fry.
Pour the soup after adding the rehash.
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