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Ingredients
- 150 g de aceite de oliva virgen extra
- 1 - 2 pimientas de Cayena secas enteras
- 3 - 4 dientes de ajo
- 350 - 400 g de bacalao en salazón remojado y desalado (con piel) en trozos de 3-4 cm
- 500 g de acelgas con penca en trozos de 2-3 cm
- 1 hoja de laurel seca
- 1 clavo
- 100 g de agua
- 400 g de garbanzos cocidos (en conserva) aclarados y escurridos
- Nutrition
- per 1 ración
- Calories
- 2627 kJ / 628 kcal
- Protein
- 42.1 g
- Carbohydrates
- 22.6 g
- Fat
- 41.1 g
- Saturated Fat
- 5.9 g
- Fibre
- 11.6 g
- Sodium
- 594.7 mg
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