Salt Cod with Chickpeas and Spinach

Time: 2 hr2 servingsapprox. 480 kcal / serving (estimated)approx. 58 g protein / serving

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Method

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Soak the chickpeas in water for 12 hours. Cook them in fresh water, changing the water during the last stage of cooking.
Soak the salted cod in water for 24 hours, changing the water every 8 hours. Drain and remove the bones.
Roast the head of garlic, rinse off the charred skin and add it to the chickpeas.
In a pan, sauté the onion with the ñora pepper in olive oil. Remove the pepper, crush it in a mortar and add it to the chickpeas along with the saffron.
Dredge the cod pieces in flour and fry them skin side up, then turn them over and fry the other side.
Sauté the spinach in a little oil with salt until the released liquid evaporates. Season with salt.
Place a piece of cod in a clay dish, spoon some of the chickpea stew over it, top with the spinach, and bake in the oven for a few minutes.