Potaje (Spanish Chickpea Stew)
Total time
Source: www.sanpasqualskitchen.com
Recipe type: Stew
Cuisine: Spanish
Serves: 6
- 2 cups dried chickpeas
- pinch of baking soda
- 8 oz. bacalao (dried salt cod)
- ½ head garlic, broken into cloves, unpeeled
- 1 bay leaf
- 2 small onions
- ½ to ¾ lb. spinach
- 6 tbsp olive oil
- 8 oz. canned diced tomato or 1 large tomato, seeded and chopped
- 1 tbsp flour
- 1 tsp spanish paprika
- 1 sprig fresh parsley
- Salt
- Put chickpeas in a bowl and cover with water by 1 inch and add a pinch of baking soda and a pinch of salt. Let soak overnight or at least 12 hours.
- Put the bacalao (salt cod) in water to cover and let soak at least 12 hours changing the water at least 3 times.
- Drain the chickpeas and rinse.
- Reserve 1 of the garlic cloves and put the rest in a large pot along with the chickpeas, cover with water by 2 inches.
- Peel and quarter one of the small onions and add it to the pot along with the bay leaf.
- Heat to a boil and turn the heat down to medium low and cook for 2½ hours adding more water if needed.
- Drain and rinse the bacalao and chop into 1" cubes and add it to the pot and cook for 30 minutes more.
- Meanwhile, chop the remaining onion and saute in the olive oil over low heat for 10 minutes until light golden brown.
- Add the tomato and cook mashing the tomato to break up for 10 minutes more.
- Stir in the flour and cook for two or three minutes.
- Add the paprika and remove from heat.
- When the mixture has cooled a bit process it in a blender or food processor until pureed.
- Stir mixture into the chickpeas. Season to taste with salt.
- Pound parsley and remaining peeled clove of garlic in a mortar or process in a food processor.
- Mix in 1 tablespoon of liquid from the pot and then add mixture to the chickpeas.
- Add the spinach and cook for 15 minutes more.
- Que aproveche!
Recipe by San Pasqual’s Kitchen at https://sanpasqualskitchen.com/potaje-spanish-chick-pea-stew/
3.5.3208