Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach)
Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach)

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Great recipe for Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach). During my travel through Barcelona I tasted several versions of this dish. Traditionally this is served as Tapas for four people but you can eat the whole thing if you want.

To begin with this particular recipe, we must first prepare a few components. You can have cigrons amb bacallà i espinacs (chickpeas with cod and spinach) using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach):
  1. Prepare 300 grams Cooked Chickpeas
  2. Prepare 2 piece Unsalted Cod Fish Filets
  3. Take 1 bunch Spinach
  4. Make ready 1 Monsarrat Tomato
  5. Take 1/2 chopped onion
  6. Prepare 1 Laurel Leaf
  7. Get 1 tbsp Hazelnuts
  8. Make ready 1 cup chicken stock
  9. Make ready 2 clove Garlic
  10. Take 1 bunch chopped parsley
  11. Get 2 tbsp all-purpose flour
  12. Take 1 pinch Paprika
  13. Get 3 tbsp olive oil
  14. Make ready salt
  15. Prepare ground black pepper

Translation for: 'conger eel with spinach and chickpeas' in English->Catalan dictionary. Traditionally this is served as Tapas for four people but you can eat the whole thing if you want. Lene Thomsen. - Pistachio Spice Crusted Cod - Spanish cod fritters - Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach) - Baked Cod over Sweet Potato Mash - Lemon Pepper Baked Cod - Japanese Seasoned Fish Egg(Saffron cod) - Cod fish from Lefkada - Cod fillets with chorizo - Cod Fried in Olive Oil and Onions - Rick Stein's Battered Cod or any. Great recipe for Mongetes amb Cansalada i Botifarra Esparrecada (Kidney Beans with Bacon and Botifarra Sausage ).

Steps to make Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach):
  1. Cut cod into pieces and lightly flour. In a pot coated with olive oil, fry until browned
  2. Add chopped onion and garlic. Stir until aeromatic then add chopped tomato.
  3. Now add chicken stock with cooked Chickpeas. Add paprika and spinach.
  4. Add chopped hazelnuts and heat all on medium until stock has reduced.
  5. Add laurel leaf and garnish with parsley.

Had this dish in Barcelona at a tapas bar. Botifarres del perol sausage is hard to come by so if you have chorizo that will work too. Serve with your favorite pilsner beer. Espinacas con garbanzos are a traditional tapa in Seville, especially popular during the chilly winter months and during lent. But the dish's history goes far beyond Andalusia.

Above is how you can cook dinner cigrons amb bacallà i espinacs (chickpeas with cod and spinach), very simple to make. Do the cooking phases accurately, relax and use your coronary heart then your cooking will likely be scrumptious. There are many recipes which you can attempt from this website, please find what you want. When you like this recipe please share it with your folks. Blissful cooking.