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Chickpeas with spinach are a must in any self-respecting recipe repertoire, a basic, a culinary closet essential.

50 min
4 servings

300 g of chickpeas Luengo.

100 g spinach

1 onion

1 leek

3 cloves of garlic

4 spoonfuls of fried tomato

2 boiled eggs

250 g of desalted cod crumbs

bay leaf

Olive oil


1  Chop the vegetables and sauté until they are poached. Then, add the tomato and let it fry. Add the chickpeas, the bay leaf and cover with water. Leave to cook for 10 minutes.

2  Add the cod along with the cleaned and chopped spinach and the chopped eggs. Let it cook for a few minutes and add salt.


You can add half a teaspoon of paprika de la vera to the leftovers, stir a couple of times and add the water. It will give it a special touch.

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