Editorial sample recipeSpanishbeginnerHalalGluten-FreeDairy-Free

Spanish Cod And Chickpea Stew With Wilted Spinach

Name: Spanish Cod And Chickpea Stew With Wilted Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 550 g Skinless cod fillets, cut into 2-inch chunks; 425 g Canned chickpeas, rinsed and drained; 120 g Fresh baby spinach; 2 tbsp Olive oil; 1 medium Yellow onion, finely chopped; 4 clove Garlic cloves, thinly sliced; 1 tsp Sweet smoked paprika; 480 ml Halal vegetable stock, low sodium; 1 tbsp Fresh lemon juice

A comforting garlic and smoked paprika stew filled with mild white cod, creamy chickpeas, and tender baby spinach inspired by classic Spanish potaje.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Gentle Poaching

Cooking tender fish slowly below boiling point to keep meat moist and prevent flaking too early.

Instructions

Step 1: Heat olive oil in a deep wide pan over medium heat. Add chopped onion and sliced garlic, cooking for 5 minutes until soft and translucent without browning.
Step 2: Add sweet smoked paprika to the onion base and stir constantly for 30 seconds to bloom spices.

Step 3: Pour in vegetable stock and drained chickpeas, bringing the liquid to a gentle simmer over medium-high heat.

Step 4: Lay cod chunks carefully into the simmering broth. Cover pan, reduce heat to low, and cook for 6 to 8 minutes until fish becomes opaque and flakes easily.

Step 5: Stir fresh baby spinach into the stew in small batches until completely wilted, about 2 minutes.

Step 6: Remove stew from heat, stir in fresh lemon juice, season with salt and pepper to taste, and serve warm in bowls.

Cooking tips

Pat cod fillets dry before cutting to keep fish chunks intact during simmering.
Add spinach at the very end to retain bright green color and nutrients.
Original home-cooking adaptation inspired by Spanish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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