Pumpkin cream with cod confit and spiced chickpeas

The other day I discovered a store full of all kinds of nuts, sweet, salty, with spices, with cheese ... and I liked these chickpeas with colorful spices and the light bulb went on to make a stew my way, a pumpkin cream with confit cod and spiced chickpeas and a touch of crispy spinach - what a cute, fun and tasty dish!

INGREDIENTS:

• 100 gr chickpeas with spices
• 200 gr of desalted cod
• Some baby spinach leaves
• 300 gr of pumpkin
• 1 carrot
• 1/2 spring onion
• 1 leek
• 1/2 l chicken broth
• 1 teaspoon turmeric powder
• 1/2 teaspoon paprika
• Extra virgin olive oil

STEP BY STEP RECIPE:

1. First we make the pumpkin cream, and for it in a pot, we sauté with a little olive oil, the spring onion, the leek and the pumpkin in pieces, then we incorporate the carrot and the paprika and stir, we add the chicken broth and let it boil for about 20 minutes, so that the vegetables are very soft. We pass through a turmix and rectify salt.
2. In a small saucepan, dice the desalted cod and cover with oil and confit the cod over medium-low heat, without boiling. When the cod begins to release its gelatin (you will see some whitish pompitas) turn off. Remove the cod carefully with a skimmer and drain.
3. On the other hand, put the baby spinach leaves on a baking paper, pour a drizzle of olive oil or brush them with oil and put them in the oven at 180ºc a few minutes until you see that they are crispy and careful not to burn.
4. Now all that remains is to assemble the dish. We put in a deep dish the cream, then the chickpeas and in the center the cod confit and some crispy spinach leaves and sprinkle a pinch of paprika. Ready!

I hope that this pumpkin cream with cod confit and spiced chickpeas.  If you do not find spiced chickpeas, you can also make them at home, do not worry, either with a jar of boiled, washed and dried chickpeas, or with some that you have boiled yourself, put them on a baking sheet and add the spices that you like. They combine very well the curry, turmeric, nutmeg, oregano, cumin, and a little salt and pepper and bake them for about 25 minutes at 180ºc, you will see how rich ‘and if you have leftovers then keep them as an appetizer or snack!

With all my love,

Mireia Alum