Chickpeas Stewed with Spinach

Soups | Indian cuisine

⏳ Time

3 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chickpeas stewed with spinach

Ingredients

Lightly Salted Red Fish - 7.1 oz
Activated Baking Soda - a pinch
Green Peas - 17.6 oz
Garlic - ½ head
Bay leaf - 1 piece
Onion - 2 heads
Spinach - 35.3 oz
Olive Oil - 6 tablespoons
Potato - 1 piece
Wheat Flour - 1 tablespoon
Paprika - 1 teaspoon
Parsley - 1 stem
Salt - to taste

Step by Step guide

Step 1

Drain and dry the peas. Do the same with the cod.

Step 2

Place the peas in a large pot and pour in hot water to cover the peas. Add the head of garlic, except for one clove, along with the bay leaf and one onion to the pot and simmer over medium heat for 2 to 2.5 hours.

Step 3

Add the cod to the pot and cook for another 30 minutes.

Step 4

Add the spinach and cook for another 8 minutes.

Step 5

Chop the remaining onion and sauté it in olive oil over low heat, stirring, for 10 minutes. Add the tomato and cook for another 10 minutes. Add the flour and sauté, stirring, for another 2 to 3 minutes. Add the paprika and remove the pan from the heat.

Step 6

Allow the vegetable mixture to cool, then blend it into a puree and add it to the pot with the peas. Season with salt.

Step 7

Mash the parsley with the remaining garlic in a mortar, add 1 tablespoon of liquid from the peas, and pour it into the pot. Cook for 15 to 20 minutes and serve in a soup bowl.