Supă de cod și năut spaniol (Potaje de vigilia)

Prepare the vegetables: Peel the outer layer of the leek and discard the green top and root end. Rinse well to remove any dirt or sand. Thinly slice into rounds. Peel and finely chop the onion. Cut off the stem and core of the green pepper and discard the seeds. Dice finely. Peel and mince or press the garlic cloves. Cut the tomatoes in half and grate the flesh, discarding the skin. Wash the spinach and drain well.

Rinse the canned chickpeas under running water and drain well.

In a large pot over medium-low heat, heat the olive oil and cook the garlic, leek, onion, and green pepper with a bit of salt for 10-15 minutes until soft and fragrant. Stir regularly.

Make some space in the center of the pot and add the paprika powder. Cook for a few seconds, mixing it with the remaining olive oil in the pan. Then mix well with the rest of the ingredients.

Add the grated tomato and mix well. Cook over medium heat for 5 minutes, stirring frequently.

Add the cod strips, chickpeas, and vegetable broth to the pot and stir well. Cook over low heat for 15 minutes. Cook longer if you are using dried chickpeas or fresh cod.

Add the spinach and cook for 2-3 minutes, until wilted.

Taste and season with salt to taste.

Serve the potaje de vigilia with a drizzle of olive oil and a sprinkle of paprika powder over each portion.