Chickpeas and cod stew - "Potaje de vigilia"

Potaje de vigilia is a traditional Spanish stew made with chickpeas and cod that is typically eaten during the Lent season.

Here is a recipe to make this delicious and hearty stew:

Ingredients

• 2 cups dried chickpeas, soaked overnight *
• 1 lb. cod, cut into bite-sized pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium-sized potatoes, peeled and chopped
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Olive oil
• 4 cups fish stock
• 4 cups water
• 6 ounces fresh spinach, chopped
• Parsley, chopped (optional)
• Boiled egg, chopped (optional)

Instructions

1. Drain the soaked chickpeas and rinse them well. In a large pot, combine the chickpeas, fish stock, and water. Bring to a boil, then reduce the heat and simmer for about an hour, or until the chickpeas are tender.

2. In a separate pan, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, and bell peppers, and cook until the vegetables are soft, about 10 minutes.

3. Add the chopped potatoes to the pot with the chickpeas, along with the bay leaf, smoked paprika, cumin, salt, and pepper. Cover with water if needed and bring to a boil. Reduce the heat and simmer until the potatoes are cooked through, about 20 minutes.

4. Add the cod to the pot and cook until it is opaque and cooked through, about 5-7 minutes.

5. Stir in the chopped spinach and cook for 2-3 minutes, until wilted.

6. Serve hot, garnished with chopped parsley or chopped boiled eggs if desired. 

* If you forgot to soak the chickpeas the day before, don't worry! You can still make a delicious chickpea and cod stew by using high-quality cooked chickpeas  from Luengo. 

What Is Potaje de Vigilia?

Potaje de Vigilia is one of Spain’s most beloved traditional recipes. This chickpea and cod stew is often served during Lent and Holy Week, when meat-free dishes are a central part of Spanish cuisine.

Made with chickpeas, cod, spinach, and aromatic spices, this hearty stew is both comforting and nutritious. Its simple ingredients create rich Mediterranean flavors that have been enjoyed in Spain for generations.

Although traditionally prepared during Semana Santa, many families enjoy Potaje de Vigilia throughout the year. It is a satisfying meal that highlights the simplicity and authenticity of Spanish home cooking.

Tips for the Best Potaje de Vigilia

• Use Spanish extra virgin olive oil for the most authentic flavor.

• Cooked chickpeas from Luengo are a convenient alternative to dried chickpeas.

• Traditional salt cod (bacalao) provides deeper flavor, but fresh cod also works well.

• This stew often tastes even better the next day after the flavors have developed.

Recommended Pairings

Serve Potaje de Vigilia with crusty bread to soak up the flavorful broth. A simple green salad also adds freshness and balance to the meal.

For wine lovers, a crisp Albariño pairs beautifully with the cod and chickpeas. A chilled Verdejo is another excellent choice.

Roasted piquillo peppers make a classic Spanish side dish for this stew. Their natural sweetness complements the savory flavors of the cod and spices.

Why You'll Love This Recipe

• Traditional Spanish Lent recipe

• Easy to prepare with simple ingredients

• Rich in protein and fiber

• Perfect for family meals

• Authentic taste of Spanish cuisine

• Delicious as leftovers the next day