Legumes should be a staple in daily menus for a nutritious and healthy diet. They’re affordable, simple to store, and incredibly versatile, fitting into casseroles, salads, or hummus with ease.
The health authorities advise aiming for at least four portions of legumes each week. That’s why expanding the repertoire of pulses recipes helps keep meals interesting. Canned legumes are convenient too, eliminating the need for long soaking times. [citation]
More than baked and boiled
Legumes aren’t just paired with meat like casseroles or lentils with chorizo. They also shine when combined with vegetables and fish. Classic pairings include lentils a la jardinera or oyster beans, showing the breadth of possibilities. [citation]
A classic Mediterranean roasted chickpea salad offers a bright, flavorful option you can keep returning to.
Today’s featured recipe blends legumes, fish, and vegetables: chickpea, spinach, and cod stew. It’s a dish that appears on regional tables during Easter in some areas, yet it works beautifully for autumn menus as well. The guide explains how to prepare it. [citation]
Recipe: Grandma’s Manchego ratatouille
200 grams cooked chickpeas or one large can chickpeas
200 grams cod, small pieces, desalinated
150 grams spinach
2 grated tomatoes
2 eggs
2 garlic cloves
1 teaspoon red pepper
1 glass white wine
Fish stock
extra virgin olive oil
Salt
The simplest recipe for chickpeas with spinach
To start, slice the garlic and sauté it in a pan with olive oil until lightly golden. Add the grated tomatoes and cook together for five minutes, then stir in paprika and white wine.
Lower the heat and let the alcohol cook off. Add the chickpeas, well rinsed and drained if they come from a can, and pour in fish stock. Increase the heat to bring to a simmer, then add the spinach and cook for about five more minutes before folding in the cod. A final five to six minutes completes the dish.
Meanwhile, prepare the garnish by cooking the eggs. Serve the casserole hot as a complete meal on its own.
Chickpeas invite countless variations, from roasting to stewing. This article emphasizes simple, reliable techniques to savor legumes with confidence. [citation]