Potaje

Note: Recipe requires overnight soaking of some of the ingredients so plan ahead.

Put chickpeas in a bowl and cover with water by 1 inch. Add the baking soda and a pinch of salt. Let them soak overnight or at least 12 hours.

Put the bacalao (salt cod) in a bowl of water to cover and let it soak for at least 12 hours changing the water at least 3 times.

Drain the chickpeas and rinse.

Reserve 1 of the garlic cloves and set it aside. Put the rest in a large pot along with the chickpeas. Cover with water by 2 inches. Peel and quarter one of the small onions and add it to the pot along with the bay leaf. Heat to a boil and turn the heat down to medium low and cook for 2 1/2 hours adding more water if needed.

Then drain and rinse the bacalao and chop into 1-inch cubes. Add it into the pot and cook for 30 minutes more.

Meanwhile, chop the remaining onion. Heat a skillet over medium heat with the oil. Add the chopped onion and saute in the olive oil over low heat for 10 minutes until light golden brown. Add the tomato and cook mashing the tomato to break it up as you cook for 10 minutes more. Stir in the flour and cook for two or three minutes. Add the paprika and remove from heat.

When the mixture has cooled a bit process it in a blender or food processor until pureed. Stir mixture into the chickpeas. Season to taste with salt.

Pound the parsley and remaining peeled clove of garlic in a mortar or process in a food processor. Mix in 1 tablespoon of liquid from the pot and then add the mixture into the chickpeas. Add the spinach and cook for 15 minutes more. Serve!

Recipe adapted from 1080 Recipes cookbook.