Chickpea and cod stew

Peel and chop all the vegetables.

Add the olive oil and sauté the garlic, when it is golden brown, add the leek and the onion. Let it fry.

Add the rest of the vegetables and let cook with a glass or two of water and half a glass of red wine for 15 minutes.

We grind everything. In a casserole put a dash of oil and add the spinach with the sweet and spicy paprika, turmeric and pepper. Stir a few times and add the vegetable base. Let it cook for a few minutes and add the chickpeas with the cod in pieces. I did not add salt because my cod was salt-cured. Let it take all the flavors about 10 minutes over low heat and ready.