Summary: Cod with chickpeas is one of those stews that are part of Spain's culinary DNA. Present in popular recipe books for centuries, this dish combines two ingredients that have been pillars of Spanish cuisine: salt cod, which arrived from the northern seas and was distributed throughout the country, and chickpeas, the noblest and most versatile legume in our pantry.
What makes this stew special is the chickpea's ability to absorb the cod's juices during cooking, creating a broth with a depth of flavor that needs little else to be truly memorable. The sautéed 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 chickpea's earthy sweetness.
At Bacalalo, we've been selecting the finest Gadus morhua cod at Barcelona's Mercat del Ninot since 1990 for recipes like this one, which call for cod with character and enough natural gelatin to enrich the broth. Here's the complete recipe for cod and chickpea stew, with all the tips and tricks to ensure the broth thickens, the chickpeas are tender, and the cod is cooked to perfection.
Content
Ingredients for 6 people
For the stew:- 400g of dried chickpeas (soaked overnight) or 800g of canned chickpeas
- 600g of desalted cod (loins or flakes) — or 750g of salted cod
- 2 medium onions
- 4 cloves of garlic
- 2 large ripe tomatoes (or 400g of crushed tomatoes)
- 1 medium green bell pepper
- 1 bay leaf
- 2 teaspoons of sweet paprika from La Vera
- 1 teaspoon of ground cumin (optional)
- Saffron threads (optional, but gives a spectacular color and aroma)
- 1.5 liters of water or vegetable broth
- 6 tablespoons of 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 (at least 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 this stew: they're creamier, absorb the broth better, and have a thinner skin. It's worth planning ahead.
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 a medium-low heat. Cook for 60-80 minutes until tender but still firm. Do not add salt during cooking, or the skins will toughen.
If you use a pressure cooker: 25-30 minutes from the moment the pressure rises.
Keep the cooking broth: it's the tastiest liquid you have.
Step 3: Prepare the Cod
If you're using salt cod, desalinate it beforehand (36-48 hours, changing the water every 8-12 hours in the refrigerator). For the stew, cod flakes are perfect, but cod loins cut into medium-sized pieces also work very well.
Bacalalo's desalted cod loins and crumbs save you the desalting process and come already at the perfect point.
Step 4: The Sofrito
In a large saucepan, heat the oil over medium heat. Sauté the finely chopped onion for 8-10 minutes until translucent. Add the chopped green bell pepper and sauté for another 5 minutes. Stir in the chopped garlic and sauté for a further 2 minutes.
Add the sweet paprika and stir for 30 seconds, then remove from the heat (paprika burns easily). Stir in the grated or crushed tomato and the cumin. Cook the sofrito over medium heat for 15-20 minutes until it is well concentrated and the oil begins to separate from the tomato. This long, concentrated sofrito is the secret to a rich and flavorful stew.
Step 5: Combine the sofrito and the chickpeas
Add the cooked chickpeas to the sautéed vegetables. Stir to coat them well. Pour in the chickpea cooking liquid until generously covered (approximately 1-1.2 liters). Bring to a gentle boil and simmer for 15 minutes to allow the flavors to meld.
At this point, if you want a thicker broth, either crush a portion of chickpeas with the back of a spoon or take out a cup of chickpeas with broth, blend it and return it to the pot.
Step 6: Add the Cod
Add the pieces of cod to the stew. If they are flakes, 10-12 minutes of simmering over low heat is enough. If they are larger pieces of loin, 15 minutes. The cod should be cooked but not falling 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 Crushing
In a mortar, crush the raw garlic with the fresh parsley and toasted saffron threads (toast them for 30 seconds in a dry pan before grinding). Add a tablespoon of the stew broth to help with the crushing process. Stir this mixture into the stew during the last 5 minutes of cooking. Stir gently so as not to break the cod.
This mixture of raw garlic and saffron is what transforms a decent stew into an extraordinary one: it adds freshness, aroma, and that golden yellow color of saffron that makes the dish visually spectacular.
Step 8: Let it rest and serve
Turn off the heat and let the stew rest, covered, for 10 minutes. Resting is essential: the flavors meld, the broth thickens slightly, and the cod fully absorbs the flavors of the sofrito. Adjust the salt if necessary. Serve with chopped fresh parsley.
Expert Tips
The stew always gets better the next day. Like all legume stews, cod with chickpeas reaches its peak flavor the following day. If you can plan ahead, make it the day before and reheat it gently. The chickpeas absorb the cod broth while it rests, and the flavor intensifies.
The garlic paste is the secret to a truly flavorful stew. Many modern recipes omit it for simplicity. This is a mistake. Crushed raw garlic with parsley and saffron adds an aromatic complexity that no other ingredient can provide.
Don't overcook the cod. The most common mistake in cod stew is keeping it on the heat 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 broth from cooking the chickpeas 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 right aromatics (bay leaf, garlic), the resulting broth has an extraordinary depth of flavor.
Use Pedrosillano or Castellano chickpeas. The smaller varieties are best for this stew: they cook faster, have thinner skins, and absorb the broth better. Avoid the large, milky chickpeas, which take a long time to cook and have a mealy texture.
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Recipe Variations
Cod stew with chickpeas and chard. Add 300g of fresh chard (leaves only, without the tough stalks) along with the cod. The chard adds a green and earthy touch that contrasts perfectly with the salty flavor of the cod and the creaminess of the chickpeas.
Cod stew with chickpeas and hard-boiled egg. The most classic and traditional version includes one hard-boiled egg per person, added at the end, cut into quarters. The yolk blends into the broth, giving it a wonderfully rich texture.
For a richer version with potatoes, add 2 medium peeled and diced potatoes 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 it
- Country bread for dipping in the broth
- Young red wine: Tempranillo, Garnacha
- It 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's the star ingredient, providing both texture and flavor, and it also acts as the natural seasoning for the entire dish. High-quality cod, with its gelatin intact, enriches the broth in a way that no other ingredient can replicate. Low-quality cod, lacking gelatin or with excessive artificial salt, ruins the broth and results in a bland, characterless stew.
At Bacalalo, since 1990 we have been selecting Gadus morhua cod at the Mercat del Ninot in Barcelona. This cod has a natural gelatin and a deep flavor that transforms the broth of the stew. Our desalted cod crumbs and salted cod loins are the ingredients that give character to this traditional dish.
Frequently Asked Questions about Cod with Chickpeas
How long does it take to prepare cod and chickpea stew?
With dried chickpeas: 10-12 hours of soaking plus 1.5-2 hours of preparation and cooking. With canned chickpeas: about 45-50 minutes in total. With pre-salted cod, the desalting process (36-48 hours) is also saved.
Can you make cod and chickpea stew in a pressure cooker?
For the chickpeas, yes: 25-30 minutes under pressure. The entire stew can also be made in a pressure cooker in its first stage, but the cod should always be added at the end, without pressure, to avoid overcooking it.
How many dried chickpeas per person?
As a guideline, use 65-70g of dried chickpeas per person (which will triple in weight when soaked). For 6 people, 400g is the right amount for a stew where the chickpeas are important but don't overpower the cod.
Can you freeze cod and chickpea stew?
Yes, it freezes very well. The chickpeas change texture slightly upon defrosting (they become a bit more mealy), but the flavor is perfectly preserved. Ideally, freeze it without the cod (or with the cod only partially cooked) and add fresh cod when reheating.
What happens if the stew becomes too thick?
Add hot water or stock gradually, stirring, until you reach the desired consistency. Never add cold liquid to a hot legume stew: the chickpeas will harden.
What happens if the stew is too runny?
You can 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 then add them back in. Both techniques thicken the broth naturally.
Is saffron essential in cod and chickpea stew?
It's not essential, but it significantly enhances the dish: it adds a golden color, a distinctive floral aroma, and a complexity of flavor that no other ingredient provides. If you use it, briefly toast it dry before grinding to intensify its aroma.
Can fresh cod be used instead of salted cod?
The result is completely different. Salt cod has a concentration of flavor, a texture, and an ability to salt the broth that fresh cod lacks. For this stew, cured (desalted) cod is the right ingredient.
What type of chickpea goes best with this stew?
The Pedrosillano chickpea (small, from Salamanca) and the Castellano variety are the most suitable: they cook faster, have a thinner skin, and absorb flavors excellently. The Lechoso chickpea (large) also works but requires a longer cooking time.
Why do you have to change the water when desalinating 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 salt gradient necessary for the desalination process to be effective.
Can this stew be made vegetarian?
Yes, with vegetable broth and without cod, it's a very tasty chickpea stew with spinach or other vegetables. But it's no longer "cod with chickpeas." To give it some of the depth of cod without the fish, you can add seaweed (wakame or kombu), which provides a similar sea flavor.
How many calories are in cod and chickpea stew?
Approximately 380-420 kcal per serving (serves 6), 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 sautéed vegetables, and healthy fats from the olive oil.
Conclusion
Cod and chickpea stew is one of the great stews of Spanish cuisine, a dish that has nourished and comforted generations and remains as popular as ever. With the right ingredients and the proper technique, especially the final saffron seasoning, it's a dish worthy of any table.
To get the cod this stew deserves, visit Bacalalo at the Mercat del Ninot in Barcelona or order from our online store. Since 1990, we've been selecting Gadus morhua cod, which gives the broth its character, the chickpeas their texture, and that distinctive taste of the sea that defines this traditional Spanish stew.
