Lent Potage

                                                                              Receta en Español

This dish is typical from the Castilian plateau, specially from Ávila.

It is called Lent Potage because it is typical to eat on Lent Fridays, days when meat is not allowed for Catholics.

Although this dish does not have meat, it is still strong and healthy at the same time.

Ingredients (4 people):

-  200 grams chickpeas.
-  200 grams unsalted dried or natural cod.
-  150 grams spinach.
-  2 dl olive oil.
-  4 clove of garlic.
-  9 strands of saffron.
-  4 bread slices.
-  2 eggs.
- 1 teaspoon parsley.
- 1 bay leaf.

Method:

1- Soak chickpeas overnight. 

If you are using salted cod , soak it for at least 2 days, changing water every 6 or 8 hours.

2- Cook chickpeas with salt, 2 liters of water and a bay leaf. I used a pressure cooker.Put on a high heat.  Once the steam starts to come out,  put on a low heat and cook for 1 hour. At the end you can get rid of the bay leaf.

3- Wash and cut some spinach leaves. In order to get rid of the oxalats that are not good for our health, we should cook spinachs in a separate casserole.

Put some water to a boil, then, add spinachs and cook for 2 minutes.

Throw away the water and keep the spinachs.

4- Get rid of the skin and cod bone.

5- Cut the bread slices into little chunks , fry then in some oil and garlic cloves.

6- Use a mortar to crush yolks, garlic cloves, bread chunks, parsley, saffron , add alittle oil.

Crush until you get a paste without lumps.

7- Add spinachs and the paste to the casserole where we have the chickpeas.

Stir well.

8- Cook for 20 minutes in a medium heat.

Sprinkle some egg whites to serve.

My comments to the Recipe

Cod mixed with spinachs is a good  combination, tasty and  healthy.

Ávila