Further attempts at reconnecting with some Spanish cooking. I added a chopped boiled egg to the mix.

A winner!

Ingredients

300 gr chickpeas

1 whole, peeled onion

2 whole, unpeeled cloves of garlic

2 cloves of garlic, chopped

200 gr frozen spinach

150 gr crumbled salt cod

1 dl olive oil

salt

Preparation

The cod: soak in water for 24 hours, changing the water various times. Leave to soak in salt water overnight.

The chickpeas: soak in salt water overnight. Pour away this liquid, add them and cook in 4 times as much water, adding the onion and garlic cloves. When almost done, take out the onion and the garlic and pass them through the puree seive. Cover the bottom of a frying pan with oil and saute the 2 chopped garlic cloves, adding the puree of onion and garlic and the spinach and cod. Tip this over the chickpeas. Season with salt and continue cooking unitl the chickpeas are ready.

Note: it is difficult to specify cooking times, given the difference between types of chickpeas.

Reference: The best 100 Spanish recipes