Spanish cod and chickpea stew | Potaje de vigilia

Rinse the cod fillet, pat dry with paper towels, then cut into larger, 4-5 cm pieces. Season lightly with salt and pepper.

Finely dice the onion, and mince or crush the garlic. Drain the chickpeas and rinse thoroughly with cold water. Wash the fresh spinach and drain well.

Hard-boil the eggs (approx. 9-10 minutes from boiling), cool in cold water, peel, then cut into halves or wedges for serving.