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best Potaje de garbanzos con bacalao recipe by the mediterranean fork

Potaje De Garbanzos Con Bacalao Recipe

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5 from 1 vote
Also known as “Potaje de Vigilia," a traditional Spanish dish that holds a special place in the hearts and kitchens of many.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course Soup
Cuisine Spanish

Equipment

  • Cutting board
  • Knife
  • Big deep pan/pot
  • Measuring cups and spoons
  • Potato peeler
  • Fine grater
  • Garlic press (optional)

Ingredients

  • 2 1/2 cups cooked chickpeas
  • 2 potatoes big
  • 1 white onion
  • 2 tomatoes big
  • bunch chard/spinach
  • 4 cod fillets
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 1/2 tsp salt
  • couple bay leaves
  • 5 cups water

Nutrition

Calories: 1074kcal | Carbohydrates: 52g | Protein: 172g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 387mg | Sodium: 1391mg | Potassium: 4656mg | Fiber: 11g | Sugar: 9g | Vitamin A: 903IU | Vitamin C: 42mg | Calcium: 232mg | Iron: 8mg
Servings: 4
Calories: 1074kcal

Instructions

  • Start by prepping the veggies:
    Peel the potatoes and dice in bite-size pieces.
    Peel the onion and dice finely.
    Peel the garlic cloves and either mince or press.
    Wash the chard and discard the end of the steams, chop roughly.
    Cut the tomatoes in half and grate.
    Rinse the chickpeas.
  • In the pan add a drizzle of olive oil and fry the cod on both sides on medium-low until it gets a bit golden. Remove and set aside.
  • Add a bit more olive oil if needed and saute the onion with a bit of salt until golden and fragrant.
  • Add the paprika powder to the pan and cook a bit for 15 seconds in the center of the pan making sure it doesn't burn.
  • Immediately add the grated tomato and cook for 5-7 minutes on low.
  • Add the cooked chickpeas to the pan and mix well.
  • Add the potatoes and the cod.
  • Add the water and the bay leaves, mix gently, and cook on medium-low for 30 minutes until the potatoes are soft.
  • Add the chopped chard and cook for an additional 5 minutes. Cover with the lid and let it rest for 5 more minutes so it can finish with the residual heat while still being crunchy.
  • Serve hot and enjoy! ¡Que aproveche!
KEYWORD: Potaje de garbanzos con bacalao