Dinejot

Spanish

Garbanzos con Espinacas y Bacalao (Chickpeas with Spinach and Salt Cod)

Garbanzos con Espinacas y Bacalao (Chickpeas with Spinach and Salt Cod) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

90 min Medium High fiber Heart healthy Pescatarian Halal Gluten free Dairy free

Ingredients

  • 1 lb dried salt cod
  • 3 cups cooked chickpeas
  • 6 cups fresh spinach
  • 1 onion
  • 4 garlic cloves
  • 2 tomato
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 bay leaf
  • 1/2 tsp salt

How to cook it

  1. Soak the salt cod in cold water for 24 to 36 hours, changing the water two or three times, then drain and flake it into large pieces, discarding any skin or bones.
  2. Heat the olive oil in a wide pot and cook the chopped onion and garlic until soft, about 6 minutes.
  3. Stir in the chopped tomato, cumin, and paprika and cook until the mixture deepens in color, about 5 minutes.
  4. Add the chickpeas, the bay leaf, and a splash of water, then nestle the flaked cod into the pot and simmer gently for 10 minutes so the fish stays tender rather than falling apart.
  5. Stir in the spinach in batches until wilted, taste before adding any salt since the cod already carries its own, and serve warm.

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Garbanzos con Espinacas y Bacalao (Chickpeas with Spinach and Salt Cod), read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Garbanzos con Espinacas y Bacalao (Chickpeas with Spinach and Salt Cod) carries fish. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Garbanzos con Espinacas y Bacalao (Chickpeas with Spinach and Salt Cod)
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy No
Gluten No
Shellfish No
Eggs No
Soy No
Fish Yes Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.

Calorie band
Moderate
Protein
High
Protein quality
Complete
Food groups it covers
Pulses, Vegetables, and Meat or fish
How this was set
Hand audited

When to cook it

Garbanzos con Espinacas y Bacalao (Chickpeas with Spinach and Salt Cod) takes about 90 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.

Watch someone make it

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More to cook

Cooked from the same things

Other dishes built on chickpea, spinach, and cod.

From the same kitchens

More cooking from Spain.

Does the same job on the plate

Swap any of these in when you want a meal the same shape.

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Cook this with your whole family

Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

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Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.