Guiso de garbanzos con albóndigas de bacalao, Chick peas stew with cod bal, Recipes Tapas Food, and, drink, Spain

Guiso de garbanzos con albóndigas de bacalao (Chick peas stew with cod balls). As this month is Easter we will keep with the tradition of the festivities and bring you a typical Spanish Easter recipe with fish.

Ingredients for 4 people

Cod balls:
500 gr pre-packed cod
3 eggs
4 garlic cloves
parsley
bread crumbs

Stew:
500 gr chick peas
1 peeled tomato
2 potatoes
100 gr broad beans
1 onion
1 head of garlic
2 bay leaves
olive oil, salt, nutmeg, flour

Method

Cod balls:
If the cod is salted, leave it to soak in water for at least 24 hours changing the water 3-4 times. Shred the cod and mix with all the ingredients. Only add bread crumbs to make the mix ?????? Make small balls, add flour and fry. Keep aside.

Stew:
Cook the chick peas in a pan half filled with water and add the rest of the ingredients once the chick peas are tender. If using ready cooked chick peas fill the pan with less water and add the rest of the ingredients
Add the tomato, peeled and diced potatoes, peeled onion cut in half, unpeeled head of garlic, broad beans, bay leaves, salt and nutmeg. Fill with olive oil a small glass, about ¼ of its capacity and mix a small tea spoon of flour where you can also add saffron or colouring. Add to the pan and mix for 1 minute. Leave to cook for about 25 minutes until all the ingredients are tender. 5-10 minutes before the stew is ready add the cod balls. Leave it to rest for 20-30 minutes before serving.

Tip: You can also add to this recipe carrots, almonds, spinach or chard.