Summary: Cod with chickpeas is one of those stews that are part of Spain's gastronomic DNA. Present in popular recipe books for centuries, this stew combines two ingredients that have been pillars of Spanish cuisine: salted cod, which arrived from northern seas and was distributed throughout the territory, and chickpeas, the most noble and versatile legume in our pantry.
What makes this stew special is the ability of chickpeas to absorb the cod's juices during cooking, creating a broth with a depth of flavor that needs little else to be memorable. The sofrito of onion, tomato, garlic, and paprika provides the aromatic base, and the cod does the rest: its natural gelatin enriches the broth, its flakes appear in every spoonful, and its salty flavor balances the earthy sweetness of the chickpea.
At Bacalalo, since 1990, we have been selecting the best Gadus morhua cod at the Mercat del Ninot in Barcelona for recipes like this one, which require cod with character and enough natural gelatin to enrich the broth. We present the complete recipe for cod and chickpea stew, with all the tips to ensure the broth is well-bound, the chickpeas tender, and the cod perfectly cooked.
Content
Ingredients for 6 people
For the stew:- 400 g dried chickpeas (soaked overnight) or 800 g canned
- 600 g desalted cod (loins or flakes) — or 750 g salted
- 2 medium onions
- 4 cloves garlic
- 2 large ripe tomatoes (or 400 g crushed tomatoes)
- 1 medium green pepper
- 1 bay leaf
- 2 teaspoons sweet La Vera paprika
- 1 teaspoon ground cumin (optional)
- Saffron threads (optional, but gives spectacular color and aroma)
- 1.5 liters water or vegetable broth
- 6 tablespoons extra virgin olive oil
- Salt to taste (very little)
- Fresh parsley
- 2 raw garlic cloves
- A good bunch of fresh parsley
- Toasted saffron threads
- 1 tablespoon of the cooking oil
Step-by-step Preparation
Step 1: Soak the Chickpeas
Soak the dried chickpeas overnight (minimum 10-12 hours) in plenty of cold water with a teaspoon of baking soda. If using canned chickpeas, drain and rinse them, then proceed directly to the sofrito step.
Dried chickpeas are far superior to canned ones for stew: they are creamier, absorb the broth better, and have a thinner skin. It's worth the planning the day before.
Step 2: Cook the Chickpeas
Place the soaked chickpeas in cold water (without salt) with the bay leaf. Bring to a boil, skim off any foam, and reduce to medium-low heat. Cook for 60-80 minutes until tender but whole. Do not add salt during cooking, or the skin will harden.
If using a pressure cooker: 25-30 minutes from the moment pressure is reached.
Save the cooking liquid: it is the most flavorful broth you have.
Step 3: Prepare the Cod
If using salted cod, desalt it beforehand (36-48 hours, changing water every 8-12 hours in the refrigerator). For this stew, cod flakes are perfect, but loins cut into medium pieces also work very well.
Bacalalo's desalted cod loins and flakes save you the desalting process and are already at the perfect point.
Step 4: The Sofrito
In a large pot, heat the oil over medium heat. Sauté the finely chopped onion for 8-10 minutes until transparent. Add the chopped green pepper and sauté for 5 more minutes. Add the minced garlic and sauté for 2 more minutes.
Add the sweet paprika and stir for 30 seconds, removing from the heat (paprika burns easily). Add the grated or crushed tomatoes and cumin. Cook the sofrito over medium heat for 15-20 minutes until well concentrated and the oil begins to separate from the tomato. This long, concentrated sofrito is the secret to an intensely flavored stew.
Step 5: Combine Sofrito and Chickpeas
Add the cooked chickpeas to the sofrito. Stir to coat them well. Pour in enough of the chickpea cooking liquid to cover generously (approximately 1-1.2 liters). Bring to a gentle boil and cook for 15 minutes for the flavors to meld.
At this point, if you want a thicker broth, mash a portion of the chickpeas with the back of a spoon or take out a cup of chickpeas with broth, blend them, and return them to the pot.
Step 6: Add the Cod
Add the cod pieces to the stew. If using flakes, 10-12 minutes of gentle cooking is enough. If using larger loin pieces, 15 minutes. The cod should be cooked but not fall apart.
Cook over very low heat, covered, so that the steam from the broth cooks the cod without it losing its juices.
Step 7: The Final Pounding (Majado)
In a mortar, mash the raw garlic with the fresh parsley and toasted saffron threads (toast them dry in a pan for 30 seconds before grinding). Add a tablespoon of the stew broth to help with the mashing. Incorporate this majado into the stew during the last 5 minutes of cooking. Stir gently to avoid breaking the cod.
This raw garlic and saffron majado is what transforms a good stew into an extraordinary one: it provides freshness, aroma, and that golden yellow color from the saffron that makes the dish visually spectacular.
Step 8: Rest and Serve
Turn off the heat and let the stew rest for 10 minutes, covered. Resting is essential: the flavors settle, the broth thickens slightly, and the cod fully absorbs the sofrito. Adjust salt if necessary. Serve with chopped fresh parsley.
Expert Tips
The stew always improves from one day to the next. Like all legume stews, cod with chickpeas reaches its full flavor potential the next day. If you can plan it, make it the day before and reheat gently. The chickpeas absorb the cod broth during resting, and the flavor concentrates.
The majado is the secret to a stew with personality. Many modern recipes omit the majado to simplify. This is a mistake. The raw garlic mashed with parsley and saffron adds an aromatic complexity that no other element can provide.
Do not overcook the cod. The most common mistake in cod stew is keeping it on the heat for too long until the cod completely falls apart. The cod should remain in recognizable pieces, with its flakes. Always add it at the end, when the chickpeas are already tender.
The chickpea cooking liquid is liquid gold. Don't throw it away. It's the most flavorful broth for the stew and has the creamy texture you need. If you cook the chickpeas without salt and with the correct aromatics (bay leaf, garlic), the resulting broth has an extraordinary depth of flavor.
Pedrosillano or Castellano type chickpeas. Smaller varieties are best for stew: they cook faster, have thinner skin, and absorb the broth better. Avoid large "milky" chickpeas, which take a long time to cook and have a more floury texture.
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Recipe Variations
Cod with chickpea and chard stew. Add 300 g of fresh chard (only the leaves, without the tougher stalks) along with the cod. The chard provides a green and earthy touch that contrasts perfectly with the salty flavor of the cod and the creaminess of the chickpeas.
Cod with chickpea and hard-boiled egg stew. The most classic and traditional version includes one hard-boiled egg per person, added at the end, cut into quarters. The yolk mixes with the broth and gives it a spectacular richness.
Version with potato for more body. Add 2 medium potatoes, peeled and diced, along with the chickpeas during the last 20 minutes of cooking. The potato starch naturally thickens the broth and makes the dish more substantial.
What to Serve With
- Crusty bread for dipping in the broth
- Young red wine: Tempranillo, Garnacha
- Also pairs well with a full-bodied white wine
- Piquillo peppers in oil as a side dish
- Simple green salad as a first course
- Light dessert: fresh fruit or natural yogurt
Why Cod Quality Matters
In cod with chickpeas, the cod plays a dual role: it is the star ingredient for texture and flavor, and at the same time, it is the natural seasoning for the entire stew. Good quality cod, with intact gelatin, enriches the broth in a way that no other ingredient can replicate. Low-quality cod, without gelatin or with excessive artificial salt, ruins the broth and produces a flat, characterless stew.
At Bacalalo, since 1990, we have been selecting Gadus morhua cod at the Mercat del Ninot in Barcelona, which has that natural gelatin and deep flavor that transforms the stew's broth. Our desalted cod flakes and our salted loins are the ingredient that gives character to this traditional stew.
Frequently Asked Questions about Cod with Chickpeas
How long does cod with chickpea stew take to prepare?
With dried chickpeas: 10-12 hours soaking plus 1.5-2 hours preparation and cooking. With canned chickpeas: about 45-50 minutes in total. With already desalted cod, you also save the desalting process (36-48 hours).
Can cod with chickpea stew be made in a pressure cooker?
For the chickpeas, yes: 25-30 minutes under pressure. The complete stew can also be made in a pressure cooker in its first phase, but the cod should always be added at the end, without pressure, to avoid overcooking.
How many dried chickpeas per person?
As a reference, 65-70 g of dried chickpeas per person (which will triple in weight when hydrated). For 6 people, 400 g is the correct amount for a stew where the chickpea is important but doesn't overpower the cod.
Can cod with chickpea stew be frozen?
Yes, it freezes very well. The chickpeas' texture changes slightly upon thawing (they become a bit more floury), but the flavor is perfectly preserved. Freeze it preferably without the cod (or with lightly cooked cod) and add fresh cod when reheating.
What if the stew is too thick?
Add hot water or broth little by little, stirring, until the desired consistency is reached. Never add cold liquid to a hot legume stew: the chickpeas will harden.
What if the stew is too thin?
Mash 3-4 tablespoons of chickpeas and return them to the broth, or remove a ladleful of chickpeas with broth, blend them with an immersion blender, and reincorporate. Both techniques naturally thicken the broth.
Is saffron essential in cod with chickpea stew?
It's not mandatory, but it significantly improves the dish: it provides a golden color, a characteristic floral aroma, and a complexity of flavor that no other ingredient can give. If you use it, toast it briefly dry before grinding to enhance its aroma.
Can fresh cod be used instead of salted cod?
The result is completely different. Salted cod has a concentrated flavor, texture, and ability to salt the broth that fresh cod does not. For this stew, cured (desalted) cod is the correct ingredient.
Which type of chickpea works best for this stew?
Pedrosillano chickpeas (small, from Salamanca) and Castellano are the most suitable: quicker cooking, finer skin, and excellent flavor absorption. Lechoso chickpeas (large) also work but require more cooking time.
Why do you need to change the water when desalting cod?
Because the water becomes saturated with salt from the cod. If you don't change it, the cod stops losing salt because the water already has the same concentration. Changing the water every 8-12 hours maintains the necessary salt gradient for the desalting process to be effective.
Can this stew be made vegetarian?
Yes, with vegetable broth and no cod, it's a very tasty chickpea stew with spinach or vegetables. But it's no longer "cod with chickpeas." To give it some of the depth of cod without fish, you can add seaweed (wakame or kombu) which provides a similar sea flavor.
How many calories does cod and chickpea stew have?
Approximately 380-420 kcal per serving (6 people), depending on the amount of oil. It is a nutritious and balanced dish: complete proteins from the cod, complex carbohydrates and fiber from the chickpeas, vitamins from the sofrito vegetables, and healthy fats from olive oil.
🛒 Products mentioned in this article
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Conclusion
Cod and chickpea stew is one of the great dishes of Spanish cuisine, a dish that has nourished and comforted generations and remains as relevant as ever. With the right ingredients and proper technique, especially the final saffron paste, it is a dish worthy of any table.
To get the cod this stew deserves, visit Bacalalo at Mercat del Ninot in Barcelona or order from our online store. Since 1990, we have been selecting Gadus morhua cod that gives character to the broth, texture to the chickpeas, and that taste of the sea that defines this traditional Spanish stew.
