Lenten Potaje
Ingredients:
· 1 jar of chickpeas rinsed well
· 1 bag of pre-washed fresh spinach
· 4 large pieces of desalted cod, cut into bite-sized pieces
· 1 thin slice of French bread (about as wide as your pinkie)
· 1 onion, chopped fine
· 2 cloves of garlic, peeled and halved
· 2 hard-boiled eggs
· 1 tsp sweet paprika
· Olive oil
· Salt
How to:
1. Heat a couple of tablespoons of oil in a medium to large pot. Fry up the slice of bread and the garlic cloves. Brown well. Remove from the pot and reserve.
2. In the leftover oil, poach the onion over low heat. When translucent, mix in the paprika well. Keep the heat low to prevent burning.
3. Add the chickpeas and add water to cover by an inch. Bring to a boil, then lower heat.
4. Simmer for 10 minutes. During this time, crush the bread and garlic into a paste using a mortar and pestle. You may also use a spice mill. Add to the pot. You may add a spoonful of the cooking broth to the mortar or spice mill to get out every last tasty bit.
5. Add the cod and then the spinach one handful at a time as it wilts and makes room in the pot. Bring to a simmer again and cook for 10 minutes. Taste and add salt if necessary.
6. Just before serving, peel and coarsely chop the eggs. Add to the pot, let them heat through and serve.
7. Enjoy!
