Spanish Chickpea Stew

18-24 hours ahead:
For 18-24 hours, soak the dried salt cod in a large bowl with enough cold water to cover the cod. Change the water 3-4 times before cooking in step 1.

The night before:
Put chickpeas in a large bowl and pour enough cold water into the bowl to cover chickpeas. Set aside overnight to soak.

1. Drain and rinse chickpeas and remove discolored ones. Put the chickpeas in a pot with the 4 cups water, the bay leaves, 1 whole onion (just peeled) and the cloves of garlic (whole) without removing the peel, just with a small cut. Then bring to a boil and boil them for 30 minutes in a pressure pot or 70-80 minutes for a normal one. (Check your pot instructions for cooking chickpeas).

2. Turn off the heat and keep the chickpeas in the pot.

3. Remove the cloves of garlic and the onion and set aside.

4. In a skillet fry the slice of white bread with olive oil over medium heat until golden (1-2 minutes each side). Remove bread from the skillet and set aside. Leave the oil in the skillet.

5. Chop the second onion. Add it into the same skillet with the oil that remains in there. Cook over low heat for 12-15 minutes.

6. Turn off the heat, add the Spanish sweet paprika and stir for 1-2 minutes.

7. Boil the eggs in a small pot with water for 10 minutes, or use your favorite method for hard boiled eggs.

8. In a large mortar, place the cloves of garlic and the onion from step 3. Add a bunch of fresh parsley, the fried bread and the fried onion. Use a pestle to grind.

9. Peel then chop the hard-boiled eggs.

10. Bring the pot with the chickpeas to a boil again and add the mixture from the mortar. Drain, dice and add the cod. Simmer and stir for 5 minutes.

11. Add the hard-boiled eggs and the fresh spinach, stir and simmer for 5 minutes.

12. Serve and enjoy your Spanish chickpea stew recipe (Potaje).