A traditional Easter dish in Spain, the salt cod and chickpeas make for a satisfying celebration meal
This dish is mostly eaten at Easter; cod is very popular in Spain, although the majority comes from the stunning waters of Norway. I recently went fishing there and had the most wonderful time – I even caught 10kg of fish.
Serves 4–6
salt cod skin (see salt cod, below)
dried chickpeas150g, soaked overnight in cold water
dried white beans 150g, soaked overnight in cold water
garlic1 bulb, cloves peeled
bay leaf 1
small leek 1, cut into pieces
extra-virgin olive oil 2 tbsp
onion 1, finely chopped
sweet smoked pimentón de la vera 1 tsp
sea salt and freshly ground black pepper
eggs 4
spinach 2 large handfuls