Food is a vital part of Spanish Culture. Why not try Chickpea stew – the most typical Good Friday dish followed by Torrijas which are eaten all over Spain, so easy to make and absolutely delicious.

400gr chickpeas
1 bag 200gr Spinach
3 cod loins
3 Eggs
2 Onions
1 Tea spoon papikra
Olive Oil

Put the chickpeas in water the night before to soak. Next day cook the chickpeas in a pot of boiling water on medium heat until almost cooked. Boil 3 eggs and set aside. While the chickpeas are cooking, chop the garlic and onions. Fry the garlic first in a little bit of oil, add the onions and fry until golden brown. When the onions are soft, add the paprika, fry for 1 minute and set the pan aside. When the chickpeas is almost cooked, add the contents of the pan to the garlic and onion and cook for 10 minutes. Then add the spinach bit by bit and cook until wilted. Cut the cod into bite size squares and add to the pot 10 minutes before the chickpeas are fully cooked. Cook for 5 minutes and add boiled eggs – quartered. Transfer into a serving dish and enjoy with a slice of freshly baked bread.

Ingredients – Torrijas
1 Baguette from a day or two before
250 ml water
200 ml condensed milk
Anise liquor 25ml
Lemon peel
1 cinnamon stick
3 eggs
Olive or sunflower oil

Put the water in a pot with the lemon peel and cinnamon stick let it boil, then take off the heat and let the water cool. When the water is cool, take the lemon peel and the cinnamon stick out and mix the water with the condensed milk and the anise. In another bowl whisk the eggs. Cut the loaf of bread in slices about 2 cm wide. Fill a pan with the oil and wait until it gets really hot. Dip slices of bread in the bowl containing water mixed with condensed milk, and then dip in the second bowl and coat with whisked eggs. Fry bread slices until brown on both sides. Put on a plate and sprinkle with sugar.