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!
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