Lenten chickpea stew with salt cod and spinach (Potaje de vigilia)

1. Soak the chickpeas overnight; soak the salt cod in cold water for 24-36 hours (changing the water several times), then remove the skin and bones and break it into large flakes.

2. In a large pot cover the chickpeas generously with hot water, add the bay leaf and half an onion and simmer gently for 75-90 minutes until tender.

3. Meanwhile hard-boil the eggs for 10 minutes, peel and chop them.

4. In a frying pan cook the rest of the onion, finely chopped, and the garlic in the olive oil for 8 minutes, take off the heat, stir in the paprika and pour this sofrito into the chickpeas.

5. Add the washed spinach and the cod and cook for 10-12 more minutes; add salt only at the end, as the fish may be salty.

6. Serve in deep plates, sprinkled with the chopped egg.

Tip: This is the traditional Good Friday stew – if you're short of time, use tinned chickpeas and it's ready in 30 minutes.