Grão com Bacalhau - Victor Quintillà
Institutional | Restaurants | Traditional

Chickpeas with cod – Victor Quintillà

Ingredients:

Chickpeas with cod – Victor Quintillà

  • 320 gr. small chickpea from l’Anoia
  • 1 onion (minced 1 clove of garlic)
  • 1 bunch of spinach
  • 160 gr of desalted cod
  • 1 teaspoon of La Vera paprika (optional)
  • 2 potatoes
  • 1 carrot
  • 1 leek
  1. Soak the chickpeas in cold water the night before. After 12 hours, drain and cover with cold water in a pressure cooker. Bring to a boil, when it starts to sound, lower the heat and cook for 45 minutes.
  2. Let stand in the pressure cooker for 1 hour. Remove the vegetables and part of the broth that we will crush to make a vegetable cream for another day. Sauté the minced garlic and add the minced onion, fry over low heat.
  3. Remove 100 gr. chickpeas and 100 gr. broth, blend well and reserve. Add a teaspoon of sweet paprika to the sauce and quickly the crushed chickpeas with the broth.
  4. Add the cooked chickpeas, a little of the cooking broth and the previously washed and cut spinach. Cook for 5 minutes and add the diced cod off the heat. Rest for 2 minutes,add salt if necesary and serve.
Main Course
Institutional, Restaurants, Traditional

Method:

Chickpeas with cod – Victor Quintillà

  • 320 gr. small chickpea from l’Anoia
  • 1 onion (minced 1 clove of garlic)
  • 1 bunch of spinach
  • 160 gr of desalted cod
  • 1 teaspoon of La Vera paprika (optional)
  • 2 potatoes
  • 1 carrot
  • 1 leek
  1. Soak the chickpeas in cold water the night before. After 12 hours, drain and cover with cold water in a pressure cooker. Bring to a boil, when it starts to sound, lower the heat and cook for 45 minutes.
  2. Let stand in the pressure cooker for 1 hour. Remove the vegetables and part of the broth that we will crush to make a vegetable cream for another day. Sauté the minced garlic and add the minced onion, fry over low heat.
  3. Remove 100 gr. chickpeas and 100 gr. broth, blend well and reserve. Add a teaspoon of sweet paprika to the sauce and quickly the crushed chickpeas with the broth.
  4. Add the cooked chickpeas, a little of the cooking broth and the previously washed and cut spinach. Cook for 5 minutes and add the diced cod off the heat. Rest for 2 minutes,add salt if necesary and serve.
Main Course
Institutional, Restaurants, Traditional

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...