1 Picture
Ingredients
- 2 cups dried chickpeas
- 7 cloves garlic
- 1 bay lead
- 2 yellow onions
- 2 tsp salt
- 1/2 lb boneless salt cod, soaked
- 1 1/2 lb spinach, stems removed
- 3 tbsp EVOO
- 2 slices coarse country bread, crusts removed
- pinch of saffron
- vegetable stock, if needed
- 2 hard-boiled eggs, peeled and chopped
Details
Servings 6
Preparation
Step 1
Pick over the chickpeas and discard any stones, soak overnight in refrigerator.
The next day, drain the chickpeas and place them in a saucepan with water to cover. Add 4 garlic cloves, the onions, and the bay leaf and bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer, adding the 2 tsp salt after the first 15 minutes of cooking, until the chickpeas are tender, about 1 hour.
Meanwhile, if using the cod, drain it and place in a saucepan with water to cover. Bring to a gentle simmer over medium heat and cook until tender, 10-15 minutes. Drain well and when cool enough to handle, using your finger, break the cod into bite-sized pieces, removing and discarding any bits of skin and small bones. Set the pieces of cod aside.
When the chickpeas are done, using a slotted spoon, remove the onions and garlic cloves and set aside. Remove and discard the bay leaf. Leave the chickpeas in their liquid off the heat.
Place the spinach in a saute pan with just the rinsing water clinging to the leaves. Place over medium heat and cook, turning occasionally, until wilted, 3-4 minutes. Remove the pan from the heat, drain the spinach well, pressing out excess moisture, and drain and chop the spinach coarsely. Set aside.
In a small saute pan over medium heat, warm the olive oil. Add the bread and the remaining 3 cloves garlic and saute until the bread and garlic are golden, 5-6 minutes. Transfer to a food processor and add the saffron, the reserved cooked onions and garlic, and 1 cup of the chickpea liquid. Process until its a smooth puree. This is the picada.
Pour the picada into the chickpeas and add the spinach. Stir well and bring to a simmer over medium heat. If the mixture is too thick, thin with water or vegetable stock. Season to taste with salt and lots of pepper. Add the salt cod if using.
Ladle into bowls and garnish with chopped eggs.
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