Potaje de garbanzos

The Potaje de Garbanzos, which is known in Spain as Potaje de Garbanzos de Baza, originated from Spain, the dish is very popular and known in many countries of Latin America.

The origin stew is a stew that has traditionally been served on Fridays of Lent in Spain, and without meat (the Spanish pork sausage chorizo). Due to the religious prohibition of eating meat in this period, this dish contains salted cod and chickpeas as protein content. It is possible to find it in Spanish cuisine with the long name of: «cod stew with chickpeas and spinach», which are its main ingredients. It is considered one of the most popular dishes in Easter cuisine.

It is usually served in different ways, but the best known is with a hard-boiled egg, quartered on the plate, as well as some parsley leaves. It is tradition that the pot used in the preparation of the stew is placed in the center of the table so that each one can be served (and repeated) to taste. Nowadays it is very common to see a tureen instead of the pot. And the dish is also made for daily meal with pork sausage chorizo, ham etc.