Chickpeas, spinach and cod stew in a green bowl with a spoon over a newspaper background

Chickpeas and cod stew

Chickpeas and cod stew

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:


  • 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)


  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. 



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