Summary: Cod and chickpea stew is the star dish of Spanish Lent. Here you have the traditional step-by-step recipe, regional variations, the Andalusian version with spinach, a quick 30-minute version, nutritional table, and 12 tips for a perfect stew.
Table of Contents
- The stew that unites Spain
- Regional variations of the stew
- Ingredients for 6 people
- Step-by-step recipe
- Spinach variant (Andalusian version)
- Quick version in 30 minutes
- Tips for a perfect stew
- Nutritional table per serving
- How to store and freeze the stew
- Pairing: what to drink with cod stew
- Frequently asked questions
- Related guides
The stew that unites Spain
If there is one dish that represents the Lenten tradition above all others, it is the cod and chickpea stew. Since the 15th century, families throughout the peninsula have prepared this recipe during Lenten Fridays, observing the abstinence from meat with a substantial and flavorful stew.
Today, cod with chickpeas transcends Easter. It is a comforting winter dish that provides protein, fiber, and complex carbohydrates in a single bowl. Each community has its version, but the essence is always the same: tender chickpeas, juicy cod, a spiced soffritto, and a full-bodied broth that improves with each reheating.
Regional variations of the stew
Every corner of Spain has adapted the stew to its pantry. The base of chickpeas and cod is common, but the accompaniments vary significantly:
| Variant | Distinctive ingredients | Main characteristic |
|---|---|---|
| Andalusian | Spinach, hard-boiled egg, cumin | The most complete, with balancing spinach |
| Castilian | Without spinach, more paprika | Thicker, pure spoon-eating stew |
| Basque | Choricero pepper | Smoky and sweet flavor |
| Extremaduran | Pumpkin, potato | Sweeter and creamier |
| Murcian | Rice, green beans, saffron | Lighter, rice replaces part |
In this guide, we focus on the basic recipe with a spinach option (Andalusian version). If you are interested in Basque variations, check out our pil pil cod recipe.
Ingredients for 6 people
- 400g dried chickpeas (or 2 cans cooked chickpeas)
- 500g desalted cod in thick cuts
- 300g fresh spinach (or 200g frozen, optional)
- 2 hard-boiled eggs (Andalusian version, optional)
- 1 large onion finely chopped
- 4 cloves garlic sliced
- 1 ripe tomato grated
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- Extra virgin olive oil, salt and pepper
Bacalalo's desalted cod comes ready to cook with the perfect amount of salt. If you prefer to start with salted cod, consult our guide on how to desalt cod at home.
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Step-by-step recipe
- Soak the chickpeas: the night before, put them in lukewarm water with a teaspoon of salt. Minimum 12 hours. With canned chickpeas, skip this step.
- Cook the chickpeas: in a large pot with lukewarm water (4 cm above), bay leaf, and a dash of oil. Boil, then reduce heat and cook for 1.5-2 hours. In a pressure cooker, 35 minutes.
- Prepare the soffritto: sauté the onion over medium-low heat for 15 minutes. Add the garlic for 2 minutes, then the grated tomato for 8 more minutes.
- Spices: remove from heat, add paprika and cumin. Stir quickly so it doesn't burn. Return to heat for 30 seconds.
- Integrate soffritto and chickpeas: pour the soffritto into the pot with the chickpeas. Cook for 15 minutes over low heat.
- Spinach (if using): add the washed and chopped spinach. Cook for 5 minutes.
- Cod: place the cod cuts over the stew without submerging or stirring. Cover and cook over low heat for 10-12 minutes.
- Rest: turn off the heat and let rest for 10 minutes. Serve with hard-boiled egg and a drizzle of extra virgin olive oil.
Spinach variant (Andalusian version)
The Andalusian version of cod and chickpea stew with spinach is the most popular in Spain. The spinach adds a vegetable touch that balances the richness of the chickpeas and the saltiness of the cod.
Follow the basic recipe and add: 300g fresh spinach, washed in three waters, 5 minutes before the cod. For the Andalusian majado (pesto), mash 2 fried garlic cloves, a slice of fried bread, and some toasted almonds in a mortar; add it to the broth 10 minutes before the cod. This step transforms a good stew into an extraordinary one.
For more Andalusian recipes, try our crispy Cadiz-style cod fritters.
Quick version in 30 minutes
Use canned chickpeas and desalted cod ready to cook:
- Sauté onion and garlic for 7 minutes. Add tomato for 3 minutes.
- Off the heat: paprika and cumin.
- Add drained chickpeas, spinach, and a glass of broth.
- Cook for 5 minutes. Place cod on top, cover, and cook for 10 minutes.
- Rest for 5 minutes. Serve with raw olive oil.
It won't be identical to the long version, but you'll have a tasty and nutritious dish in half an hour. A trick: add a spoonful of concentrated broth for more depth.
Tips for a perfect stew
- Lukewarm water always: both for soaking and cooking. Cold water hardens the chickpea skin.
- No salt at the beginning: salt hardens chickpeas. Season at the end, when they are tender.
- Cod at the end: 10-12 minutes is enough. If you cook it from the beginning, it will be dry.
- Paprika off the heat: it burns in seconds and makes the whole dish bitter.
- Long soffritto: 15-20 minutes of poached onion makes the difference between a bland stew and a deep one.
- Better the next day: chickpeas absorb more broth and flavors integrate.
- Thicken without flour: mash some chickpeas with a fork and integrate them into the broth.
- Touch of sherry vinegar: a teaspoon when turning off the heat enhances all the flavors.
- EVOO raw when serving: a generous drizzle adds freshness and rounds out the dish.
- Good cod: the quality of premium desalted cod matters more than any other ingredient.
Nutritional table per serving
Cod and chickpea stew is a nutritionally complete dish. Approximate values per serving (with spinach, 6 servings):
| Nutrient | Per serving (~450g) | % Daily Value* |
|---|---|---|
| Calories | 385 kcal | 19% |
| Protein | 32 g | 64% |
| Total Fat | 12 g | 15% |
| Saturated Fat | 1.8 g | 9% |
| Carbohydrates | 38 g | 13% |
| Fiber | 9 g | 36% |
| Sodium | 620 mg | 26% |
| Iron | 5.2 mg | 29% |
| Vitamin B12 | 2.1 mcg | 88% |
| Folic Acid | 195 mcg | 49% |
*Daily Values based on a 2,000 kcal diet.
It stands out for its high protein and fiber content, making it a satiating dish suitable for balanced diets. For more nutritious cod ideas, check out our recipes with desalted cod.
How to store and freeze the stew
- Refrigerator: let cool for a maximum of 2 hours at room temperature. In an airtight container, it keeps for up to 4 days. Reheat only the amount you are going to consume, over low heat.
- Freezer: freezes well for 2-3 months. Separate the cod from the chickpeas if possible, as the fish may change texture. Use individual containers.
- Defrost: always in the refrigerator the night before, never at room temperature. Reheat in a pot over low heat.
- Avoid the microwave: it dries out the cod and heats unevenly. Low heat is worth the extra 5 minutes.
Pairing: what to drink with cod stew
The stew combines earthy (chickpeas), sea (cod), and spice (soffritto) nuances. The pairing should complement this complexity without competing.
- Manzanilla or Fino: the perfect option. The saltiness of the fino blends with the cod and cuts through the density of the chickpea.
- Full-bodied white wine: a Godello from Valdeorras or a barrel-fermented Verdejo.
- Young red wine: a light Garnacha or a Mencía from Bierzo, without excessive tannins.
- Beer: a light pale ale whose carbonation cleanses the palate between spoonfuls.
If you like to explore combinations, try our cod in green sauce recipe and the Navarran ajoarriero cod.
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Frequently Asked Questions
Can cod and chickpea stew be frozen?
Yes, the stew freezes perfectly for 2-3 months. It's ideal to separate the cod from the chickpeas before freezing, as the fish may lose some firmness during the process. To thaw, always do so in the refrigerator the night before and reheat over low heat, never in the microwave.
Can I use salted cod without desalting it?
No, under no circumstances. Salted cod that has not been desalted contains a concentration of salt that would make the stew inedible and harmful to health. Desalting requires 24-48 hours in cold water, changing it every 8 hours. If you don't have time, buy already desalted cod ready to cook.
Dried or canned chickpeas for the stew?
Dried chickpeas give better results: creamier and absorb more flavor from the broth. Canned chickpeas are perfectly valid for the quick version; choose Pedrosillano or Lechoso varieties. If using canned, drain them well and rinse under the tap before adding them to the sofrito.
How many calories are in cod stew?
Approximately 385 kcal per generous serving, with 32 g protein, 38 g carbohydrates, and 12 g fat. It's a nutritionally balanced dish thanks to the combination of legumes and fish. Its high fiber content (9 g) makes it particularly filling.
Is it only eaten during Holy Week?
Although it originated in the Lenten tradition, cod and chickpea stew is perfect for any winter day. It's comforting, nutritious, and economical. In many homes, it's part of the regular repertoire of spoon dishes alongside cocido and lentils.
Can it be made with fresh cod instead of salted?
It can, but the result will be different. Salted cod (desalted) has more flavor, more gelatin, and a texture that holds up better to cooking without falling apart. Fresh cod is more delicate and tends to disintegrate, so if you use it, add it at the end and reduce cooking to 6-7 minutes.
How long do chickpeas take to cook?
Soaked dried chickpeas need between 1.5 and 2 hours over low heat in a conventional pot, or 35 minutes in a pressure cooker. The time varies depending on the variety, its age, and the hardness of the water. They are ready when they crush easily between the fingers without resistance.
Which spinach is better, fresh or frozen?
Fresh spinach has more body and flavor, but frozen is an acceptable alternative out of season. If using frozen, add it directly without thawing and increase cooking time by 2-3 minutes. The difference in the final result is minimal, so don't hesitate to make the stew if you can't find fresh.
Can the stew be made in a pressure cooker?
Yes, and it's very practical. Cook the chickpeas in a pressure cooker for 35 minutes with bay leaf and oil. Then open, prepare the sofrito separately and add it with the spinach. Cook for 5 minutes and add the cod, covering without pressure for 10-12 minutes. Never cook cod under pressure.
What if the stew is too runny?
Mash a handful of chickpeas with a fork and integrate them into the broth: the starch thickens naturally. You can also cook uncovered for 10 minutes over low heat to evaporate liquid. The Andalusian majado of garlic, fried bread, and almonds also thickens and enriches the flavor.
How much cod do I need per person?
The recommended amount is 80-100 g of desalted cod per diner, between 480 and 600 g for 6 people. Chickpeas provide volume and protein, so you don't need excessive amounts. If you want a more generous stew, increase to 120 g per person but watch the salt content of the dish.
Can I add hard-boiled egg to the stew?
Of course, it's a classic ingredient in the Andalusian version. Boil the eggs for 10 minutes, peel them, cut them in half, and place them when serving. Some recipes crumble the yolk into the broth as a natural thickener. Calculate one egg for every two diners.
Related Guides
- 15 recipes with desalted cod: quick and easy ideas
- Bacalao al pil pil: Basque recipe step by step
- Cod with potatoes: easy oven and stew recipe
- Cod in green sauce: traditional recipe
- How to desalt cod quickly and well at home
- Cod fritters: Cadiz recipe
- Cod migas: leftover recipes
- Bacalao ajoarriero: traditional Navarran recipe
- Where to buy the best quality salted cod online
A good stew starts with great cod. At Bacalalo, we work with premium quality cod, artisanally desalted and ready to cook. Discover our selection of desalted cod and salted cod and prepare the best stew of your life.
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