POTAJE

Ingredients (4 persons)

• 2 cups of chickpeas if already tender (bought in cristal jars with liquid), or 1 cup if you find them dried (in which case you have to have them in a bowl with water since the evening before the cooking day - their size will grow).
• Spinachs 1/2 kilo
• 4 slices of fresh cod
• 1 handful of pine nuts (half chopped, the other half whole)
• 2 boiled eggs
• 4 cloves of garlic (2 of them chopped, the other 2 whole and unpeeled)
• 1 Bay leaf
• 1 coffee spoon of paprika
• Olive oil

 

 

Algorythm

1. Put water into a pot, and boil the chickpeas with 2 cloves of garlic and 1 bay leaf for 1,5 hours. Rinse them leaving two fingers of water and keep them into the pot.
2. Using another pot, boil the spinachs after carefully washing them.
3. Put some olive oil into a frying pan. Fry over a low heat the chopped garlic.
4. Add the boiled spinachs. Then add the paprika and continue frying.
5. Then crush the yolk of one of the boiled eggs together with half the pine nuts, and add it to the frying pan and keep frying for 5 minutes.
6. Add the contents of the frying pan to the pot where the chickpeas are.
7. Then add the cod, the rest of pine nuts and the rest of boiled egg chopped.
8. Cook for another 30 or 40 minutes (check that the chickpeas are tender).
9. Serve hot.