Photo: Caroline Attwood
Potaje
12 ingredients
20 min + 4 hr
6
openrecipes
A Spanish-style chickpea stew full of creamy chickpeas, bacalao (dried salt cod) and fresh spinach.
Estimated Nutrition (whole recipe, rough)
1003
Calories
44g
Protein
31g
Fat
136g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Dried Chickpeas
- 1 pinch Baking Soda
- 8 ounces, weight Bacalao (dried Salt Cod)
- ½ heads Garlic, Broken Into Cloves, Unpeeled
- 2 Small Onions
- 1 Bay Leaf
- 6 Tablespoons Olive Oil
- 8 ounces, weight Canned Diced Tomato Or 1 Large Tomato, Seeded And Chopped
- 1 Tablespoon Flour
- 1 teaspoon Spanish Paprika
- 1 sprig Fresh Parsley
- 2 pounds Spinach, Thick Stalks Removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes