Vigil or Lent

A delicious stew that reminds of mother’s house. / Rachel Serrano


A complete and traditional dish that is delicious

Lent begins on Ash Wednesday, forty days when Christians are dominated by a set of dietary rules that have become a gastronomic legacy over the years, a recipe book full of delicious dishes.

Impressive sweets left to us by our ancestors, as well as stewed, stewed and wonderful fish recipes. Fish could be eaten during Lent, and cod was the favorite because fresh fish was hard to come by inland Spain and not available to everyone. Many replaced it with cubed sardines or herring.

Vegetables, eggs, and vegetables were the most common meals, either on their own or steamed together, like vigil or lenten stew, which is popular and is still prepared in many homes today. It is made with chickpeas, cod, egg and spinach and is absolutely delicious.


  • ½ kilogram of chickpeas

  • ¼ kilogram of spinach

  • ¼ kilogram of cod

  • 1 piece of toasted bread

  • 1 onion

  • 1 large tomato

  • 4 cloves of garlic

  • 1 bay leaf

  • 1 teaspoon sweet paprika from La Vera

  • ½ teaspoon cumin

  • extra virgin olive oil

  • agua

  • slab



A day before making the recipe, soak the chickpeas with a handful of salt.


Fry onions, garlic cloves and tomatoes in a pan. When it sticks, add previously ground and chopped cod and chopped spinach. We repeat for ten minutes.


In the meantime, mash with fried bread, sweet paprika, cumin and salt.


Pour the chickpeas into the pot. Add the contents of the pan, the previous puree and the bay leaf. Fill with water and cook on low heat for three quarters of an hour. Serve hot.

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