Garbanzos con Bacalao (Chickpeas with Salt Cod and Spinach)
Chickpeas and flaky salt cod in a golden sofrito sauce with spinach, a traditional Spanish dish for Lent and Easter.
Made with Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min (plus soaking)
- LevelMedium
- Costabout £2.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the salt cod in cold water in the fridge for 24 to 48 hours, changing the water 4 times. Drain, flake the flesh and discard skin and bones. Taste a piece: it should be pleasantly salty, not harsh.
- 2
Heat the olive oil in a large pan over a medium heat. Add your ready made sofrito (see the base recipe) and the paprika and stir for 2 minutes.
- 3
Add the chickpeas and water. Simmer for 10 minutes until the sauce thickens slightly.
10 min - 4
Stir in the flaked cod and spinach. Cook for 5 minutes until the spinach has wilted and the cod is hot. Do not add salt until you have tasted it.
5 min - 5
Serve in shallow bowls topped with the chopped hard boiled egg.
Tips
- Always taste the soaked cod. If still very salty, soak for another 6 hours.
- Buy thick, creamy white salt cod loin if you can. It flakes in large pieces.
- Do not add salt to the dish before tasting at the end. The cod will have seasoned the sauce.
Storing and freezing
Keeps in the fridge for up to 2 days, cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Not suitable for freezing as the spinach goes limp.
Questions
Can I use fresh cod instead of salt cod?
Yes. Use 500 g skinless fresh cod chunks and cook them in the sauce for 5 to 6 minutes. Add a little more salt, as fresh fish needs seasoning.
Why does salt cod need soaking?
Salt cod is preserved in heavy salt. Soaking for 24 to 48 hours in several changes of cold water removes most of it and rehydrates the fish.
Is this dish gluten free?
Yes, as written. It is gluten free, dairy free and nut free. It contains egg and fish.
More made with spanish sofrito
Arroz Meloso de Pollo y Setas (Soupy Chicken and Mushroom Rice)
NFHuevos a la Flamenca (Baked Eggs with Chorizo, Peas and Peppers)
DFNFHPBerenjenas Rellenas de Carne y Queso (Spanish Stuffed Aubergines)
GFEFNFPatatas a la Riojana (Rioja Potato and Chorizo Stew)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.