Serves 4 to 6
In the summer of 2008, I spent a week in Barcelona, eating myself
silly. When the smoked paprika hit the pan with the olive oil and
garlic in this dish, I was instantly transported back. This dish has a
lot going for it: it’s a protein-rich one-pot meal and, with the
addition of the cod, an entrée for anyone who doesn’t eat meat or
chicken. Go easy on the salt at the beginning: the chickpeas suck in
all the liquid as they cook, and if you oversalt too early, that’s
hard to fix (trust me!).FOR THE COD AND CHICKPEAS
12 ounces cod*, or salt cod (bacalao) soaked for 24 hours in
several changes of water
Kosher salt
1 pound dried chickpeas* (garbanzo beans)
1 whole yellow onion, unpeeled
1 peeled carrot
1 bay leaf
1 whole head of garlic (unpeeled)FOR THE REST OF THE DISH
⅓ cup olive oil
2 cloves garlic, sliced
1 tablespoon paprika or smoked paprika
¼ teaspoon cayenne pepper (or more if you like it spicy)