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Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa)
Fruit and vegetables
1
garlic
bulb, cloves peeled
1 small
leek
, roughly chopped
1
onion
, finely chopped
2 large handfuls
spinach
large bunch flatleaf
parsley
, finely chopped
freshly ground
pepper
Tins, packets and jars
150g/5½oz dried
chickpeas
, soaked overnight in cold water and drained
150g/5½oz dried white
beans
, soaked overnight in cold water and drained
Cooking ingredients
1
bay leaf
2 tbsp extra virgin
olive oil
1 tsp pimentón de la Vera dulce (sweet Spanish
smoked paprika
)
sea salt and freshly ground
black pepper
olive oil
, for frying
Dairy, eggs and chilled
4 free-range
eggs
150ml/¼ pint full-fat
milk
Meat, fish and poultry
salt cod
skin (see below)
250g/9oz
salt cod
, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved
Other
250g/9oz stale
bread
, crusts removed
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