½ cup black kale or regular kale leaves cut into ribbons (you
can use spinach too)
Extra virgin olive oil, for drizzling
Remove any skin from the cod fillet, then cut into ½-inch cubes.
Toss the cubes with lots of salt, place on a plate, cover with
plastic, and refrigerate for 2 hours. After 2 hours, rinse off the salt
and set the cod aside. If you’re using salt cod (bacalao) that
you’ve soaked, skip this step.
To a large pot or a pressure cooker, add the chickpeas, onion,
carrot, bay leaf, and garlic. Cover with at least 1 inch cold water
(no need to cover the onion all the way, just the chickpeas) and
add enough salt to flavor the water, but not too much because
you’ll be adding the salted cod later. Turn the heat up to high.
Bring to a boil, reduce to a simmer, and cover. In a pressure
cooker, cook for 55 minutes; in the pot, cook for 2½ hours.
When the chickpeas are tender and cooked all the way through,
set the pan aside. Discard the garlic and bay leaf.
Place the whole onion (remove the skin first), the carrot, and
about 2 cups of the chickpeas in a blender with enough liquid from
the pan to cover. In a skillet, add the olive oil and sliced garlic and
cook over high heat until the garlic turns golden, 1 to 2 minutes.
Add the paprika and the cayenne and remove from the heat. Pour
into the blender with the vegetables, chickpeas, and liquid.
Place the lid on the blender but remove the cap and cover the
hole at the top with a dish towel to let steam out. Turn the blender