Chickpeas with cod (in record preparation time)

Ingredients for 4 people

• 280 g of cooked chickpeas
• 280 g diced salted cod (traditionally)
• 2 red potatoes
• 1 bunch of spinach leaves
• A handful of mussels (or clams)
• ½ glass of white wine (optional)
• Mild olive oil

For the stir fry

• Spring onion (or a sweet one)
• ½ leek
• 2 tender garlics

For the garnish

• Mussels
• Bleds
• Garlic, parsley and mild olive oil (all very well with the blender)

Elaboration

1. Put the cod in a saucepan with water to cover it. Before it starts boiling, strain the cod. Reserve the liquid.
2. Meanwhile make the stir-fry. In a saucepan with soft olive oil, put onion, the white part of half a leek and tender garlic, all previously chopped with a knife. When all the ingredients are cooked, transparent, add two peeled diced potatoes and half a glass of white wine. Let it evaporate for a few seconds and then add the reserved liquid from cooking the cod. Let it cook for fifteen minutes.
3. In the last few minutes of cooking, add the spinach leaves, cut into large pieces, the cooked chickpeas, the mussels and a couple of tablespoons of garlic and a lot of parsley. Let it cook for four minutes, with the pan covered.
4. After this time, remove it from the heat.
5. Open the pan and place the cod on top. It is important that the cod is heated, but it does not need to be cooked again, because you already did it in the first step.

Good profit!

Note: the recipe has been recorded in the kitchen ofSpace Boqueria from Barcelona.