Potaje in Crock Pot

The weather is so much cold, so we really want stews and hot dishes, such as this stew, which we have prepared in our slow cooker. Take note!

Ingredients for 2 servings:

- 4.5 oz of chickpeas

- 9 oz of desalted cod

- 2 eggs

- 3.5 oz of fresh spinach

- 4 cloves of garlic

- 1 bay leaf

- 1/2 onion

- 1 teaspoon of sweet paprika

- Olive oil

- Salt

Recipe:

- Cook the eggs for 10 minutes in boiling water with a pinch of salt.

- Let them cool, peel them, cut them into wedges and reserve.

- Soak the chickpeas for at least 8 hours.

- Drain the chickpeas and put them in the bowl of the Crock Pot along with the cloves of garlic (unpeeled) and the bay leaf.

- Kitchen 9 hours in HIGH.

- Meanwhile, peel the onion and cut it into small squares.

- In a pan with a drizzle of olive oil, sauté the onion until it is transparent.

- Remove the pan from the heat, add the paprika and mix well.

- Clean the cod by removing the thorns and cut it into squares of approximately 2cm. Reserve.

- When the chickpeas are well cooked, add the spinach to the pot and stir-fry and cook for 30 more minutes.

- After this time, turn off the Crock Pot and add the cod and boiled eggs.

- Mix gently, let it sit together for 10 minutes and serve.

Bon appétit!