The weather is so much cold, so we really want stews and hot dishes, such as this stew, which we have prepared in our slow cooker. Take note!
Ingredients for 2 servings:- 4.5 oz of chickpeas- 9 oz of desalted cod- 2 eggs- 3.5 oz of fresh spinach- 4 cloves of garlic- 1 bay leaf- 1/2 onion- 1 teaspoon of sweet paprika- Olive oil- Salt
Recipe:- Cook the eggs for 10 minutes in boiling water with a pinch of salt.- Let them cool, peel them, cut them into wedges and reserve.- Soak the chickpeas for at least 8 hours.- Drain the chickpeas and put them in the bowl of the Crock Pot along with the cloves of garlic (unpeeled) and the bay leaf.- Kitchen 9 hours in HIGH.- Meanwhile, peel the onion and cut it into small squares.- In a pan with a drizzle of olive oil, sauté the onion until it is transparent.- Remove the pan from the heat, add the paprika and mix well.- Clean the cod by removing the thorns and cut it into squares of approximately 2cm. Reserve.- When the chickpeas are well cooked, add the spinach to the pot and stir-fry and cook for 30 more minutes.- After this time, turn off the Crock Pot and add the cod and boiled eggs.- Mix gently, let it sit together for 10 minutes and serve.
Bon appétit!

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