Hi, I am Laura. Today, we’re going to prepare cigrons amb bacallà i espinacs (chickpeas with cod and spinach) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach) Recipe
Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook cigrons amb bacallà i espinacs (chickpeas with cod and spinach) using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach):
- Prepare 300 grams Cooked Chickpeas
- Prepare 2 piece Unsalted Cod Fish Filets
- Prepare 1 bunch Spinach
- Prepare 1 Monsarrat Tomato
- Make ready 1/2 chopped onion
- Prepare 1 Laurel Leaf
- Make ready 1 tbsp Hazelnuts
- Prepare 1 cup chicken stock
- Prepare 2 clove Garlic
- Prepare 1 bunch chopped parsley
- Get 2 tbsp all-purpose flour
- Prepare 1 pinch Paprika
- Take 3 tbsp olive oil
- Prepare salt
- Take ground black pepper
Steps to make Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach):
- Cut cod into pieces and lightly flour. In a pot coated with olive oil, fry until browned
- Add chopped onion and garlic. Stir until aeromatic then add chopped tomato.
- Now add chicken stock with cooked Chickpeas. Add paprika and spinach.
- Add chopped hazelnuts and heat all on medium until stock has reduced.
- Add laurel leaf and garnish with parsley.
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