Summary: Arguiñano-style chickpeas with cod is a comforting, hearty stew, perfect for Lent and cold days. Tender chickpeas, flaked cod, fresh spinach, and a sofrito with paprika and cumin that adds depth to the whole dish. Inspired by the version Karlos Arguiñano prepares on his Antena 3 show, this recipe balances tradition and technique for a flawless result.
A dish with centuries of history
Chickpea and cod stew is one of the most deeply rooted dishes in Spanish cuisine. It originated as a Lenten dish — on Fridays and during Lent, when Catholic tradition forbade eating meat, families turned to cod as a source of protein. Combined with chickpeas, the dish provided a complete, nutritious, and economical meal.
Today it is cooked all year round because, quite simply, it is delicious. It is a hearty stew with the comforting power of legumes and the salty character of cod. Each region of Spain has its own version: in Andalusia they add cumin and hard-boiled egg, in Castile paprika and chorizo (replaced by cod in the Lenten version), and in the north they use olive oil instead of lard.
The searches "chickpeas with cod Arguiñano" and its variant "chickpeas with spinach and cod Arguiñano" accumulate thousands of monthly searches in Spain, demonstrating that Karlos Arguiñano has become the reference when it comes to traditional Spanish cuisine.
Arguiñano's touch
Arguiñano's version stands out for its balance and for a couple of decisions that elevate the dish above the standard recipe:
- Sofrito with cumin: a pinch of ground cumin in the sofrito completely transforms the stew. It is the secret ingredient that many forget and that provides an aromatic depth difficult to explain.
- Fresh spinach at the end: in his most complete version, Arguiñano adds fresh spinach for the last 3 minutes. It wilts with the heat and provides vibrant green color and a fresh counterpoint to the density of the stew.
- Large flaked cod: no fine shredding. Arguiñano cuts the cod into generous pieces that partly fall apart during cooking but maintain a visual presence on the plate.
- Optional hard-boiled egg: in some versions he adds chopped hard-boiled egg on top, a detail that enriches without complicating.
Ingredients for 4 people
| Ingredient | Quantity |
|---|---|
| Dried chickpeas (soaked 12h) | 300 g |
| Desalted cod | 400 g |
| Fresh spinach | 200 g |
| Onion | 1 large |
| Garlic cloves | 4 cloves |
| Ripe tomato | 2 units (or 200 g crushed) |
| Sweet paprika from La Vera | 1 teaspoon |
| Ground cumin | ½ teaspoon |
| Extra virgin olive oil | 4 tablespoons |
| Bay leaf | 1 leaf |
| Hard-boiled eggs (optional) | 2 |
Desalted cod ready for your stew
For a characterful chickpea stew, you need well-desalted cod that flakes apart juicy.
See desalted codStep-by-step recipe
Step 1 — Cook the chickpeas. Put the soaked chickpeas (12 hours in cold salted water) in a large pot with plenty of cold water. Add the bay leaf. Bring to a boil and reduce to medium heat. Cook for 1-1.5 hours (or 20 minutes in a pressure cooker) until tender but whole. Important Arguiñano tip: if you need to add water during cooking, always use hot water — cold water "shocks" the chickpeas and hardens them.
Step 2 — Prepare the sofrito. While the chickpeas are cooking, heat the oil in a large frying pan. Sauté the finely chopped onion over medium heat for 8-10 minutes. Add the chopped garlic and sauté for 1 minute. Add the grated or crushed tomato and cook for 5-6 minutes until the water evaporates. Remove from heat, add the paprika and cumin, and stir for 15 seconds.
Step 3 — Combine everything. Pour the sofrito into the pot with the chickpeas. Stir well and cook for 10 minutes over low heat so that the flavors integrate.
Step 4 — Add the cod. Cut the desalted cod into 5-6 cm pieces. Place them over the chickpeas. Cover and cook for 10 minutes over low heat. Do not stir with a spoon — move the pot gently back and forth to avoid breaking the cod.
Step 5 — Incorporate the spinach. Wash the spinach and add it to the pot. Stir gently. Cook for 3 minutes with the lid on until it wilts. Spinach reduces a lot in volume, so don't worry if it seems like too much when you add it.
Step 6 — Rest and serve. Turn off the heat and let it rest for 5-10 minutes covered. The stew thickens during resting. Serve in deep plates, with chopped hard-boiled egg on top if desired, and a drizzle of extra virgin olive oil.
Variation: chickpeas with spinach and cod (880 searches/month)
The search "chickpeas with spinach and cod Arguiñano" has its own search volume because many consider it a different recipe. In reality, Arguiñano's version already includes spinach, so if you follow this recipe as is, you are preparing exactly that dish.
If you want to enhance the spinach even more in the dish:
- Increase the quantity to 300 g of fresh spinach
- Add half 5 minutes before the end (so they integrate more) and the other half when turning off the heat (so they retain texture and color)
- Substitute spinach with finely chopped Swiss chard — the result is more rustic but equally delicious
For more chickpea and cod recipes, visit our article on 5 homemade chickpea and cod recipes and also the chickpea stew with cod tripe recipe.
Key tips for the perfect stew
- Long soaking: minimum 12 hours. Poorly soaked chickpeas remain hard inside even after hours of cooking.
- Always hot water: if you need to add water, make sure it's hot. The thermal contrast hardens the chickpea skin.
- Cumin: the ingredient that makes all the difference. Just half a teaspoon transforms the stew.
- Paprika off the heat: as in all of Arguiñano's recipes, paprika is added with the heat off so it doesn't burn.
- Mandatory resting: the stew needs a minimum of 5-10 minutes of resting time to thicken and for the flavors to meld. Even better the next day.
Mistakes that ruin the stew
- Salting the cooking water: if you use desalted cod, the stew will already have enough salt. Don't add salt until you taste it at the end. This is the most common mistake.
- Poorly soaked chickpeas: they remain hard inside and mealy outside. 12 hours minimum in abundant water.
- Adding everything at once: the order matters. First the chickpeas (long cooking), then the sofrito (integration), then the cod (short cooking), and finally the spinach (quick flash).
- Excessive stirring: breaks the chickpeas and disintegrates the cod. Use a gentle back-and-forth motion, not a spoon.
- Too much broth: it should be soupy but not like soup. If it's too liquid, remove the lid and let it reduce for 5-10 minutes before adding the cod.
Proportions table
| Servings | Chickpeas | Cod | Spinach |
|---|---|---|---|
| 2 | 150 g | 200 g | 100 g |
| 4 | 300 g | 400 g | 200 g |
| 6 | 450 g | 600 g | 300 g |
Note: chickpea quantities are dry weight, before soaking. After soaking, they double in weight.
Nutritional values per serving
| Nutrient | Per serving |
|---|---|
| Calories | ~420 kcal |
| Proteins | 35 g |
| Fats | 14 g |
| Carbohydrates | 40 g |
| Fiber | 12 g |
It is a nutritionally very complete dish: high-quality proteins (chickpea + cod), complex carbohydrates, abundant fiber, and healthy fats from olive oil. Perfect as a main course.
🛒 Products used in this recipe
⭐ 4.9/5 · Cold delivery 24-48h · Since 1990 at Mercat del Ninot
Conclusion
Arguiñano-style chickpeas with cod is Spanish cuisine in its purest form: a hearty, economical, nutritious dish with a flavor that improves day by day. The combination of cumin, paprika, and fresh spinach elevates what could be a simple stew to a complete gastronomic experience.
You don't need to be an expert chef. If you respect the cooking times of each ingredient and follow the correct order, the result is foolproof. And as always, it all starts with good cod.
At Bacalalo, we work with selected producers to offer you the best quality cod. Explore our collection of desalted cod and prepare a stew worthy of Arguiñano.
Desalted cod for your stew
Perfect chunks and loins for chickpeas, stews, and legume dishes.
Buy desalted codFrequently asked questions
Can I use canned chickpeas for this recipe?
Yes, it's a valid shortcut. Use 2 400g cans (about 500g drained). Add them directly when you incorporate the sofrito, and reduce the combined cooking time to 5 minutes because they are already cooked. The result is good, although well-cooked dried chickpeas have a better texture.
How long do chickpeas need to cook?
In a conventional pot: 1-1.5 hours over medium heat from when it starts to boil. In a pressure cooker: 20-25 minutes from when the valve rises. It depends on the size and age of the chickpea - older ones take longer.
Can it be made without spinach?
Of course. The basic version of chickpea with cod does not include spinach. Simply omit it and you will have an equally delicious stew. You can also substitute it with chard, turnip greens, or kale.
How do I know if the cod is properly desalted?
Cut a small piece from the center (the thickest part) and taste it raw. It should taste slightly salty, not intensely salty. If it's too salty, soak it for more hours. For a stew, correct desalting is especially important because the broth concentrates flavors.
Is it a typical Lenten dish?
Historically, yes - it was the quintessential vigil meal when meat could not be eaten. Chickpeas provided vegetable protein and cod completed it without violating abstinence. Today it is cooked all year round, especially in autumn and winter.
Can I add potatoes to the stew?
Yes, some versions include diced potatoes. Add them along with the chickpeas for the last 20 minutes of cooking. It adds body to the broth but can make the dish too heavy. Arguiñano prefers the version without potatoes so as not to mask the chickpea flavor.
Can chickpea and cod stew be frozen?
Yes, it freezes very well. Separate into individual portions and freeze for up to 3 months. The spinach changes texture slightly but the flavor remains excellent. Thaw in the refrigerator and reheat gently.
What is the difference between "potaje" and "cocido"?
"Cocido" contains meat (beef shank, hen, bones) and is served in courses: first the soup, then the chickpeas and vegetables, and finally the meats. "Potaje" is simpler, served all together in a deep dish, and the vigil version uses fish (cod) instead of meat.
How many calories does this stew have?
Approximately 420 kcal per serving. It is a complete dish with 35g of protein, 40g of carbohydrates, and 12g of fiber. Nutritionally very balanced and perfect as a single dish.
Marc González Sáez
Since 1990 at Mercat del Ninot, Barcelona. We select cod and seafood directly from the producer. It's not marketing — there are verifiable factors.
