Express Chickpea Stew with Cod and Spinach: A Quick and Flavorful Meal

Prepare the Base:
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant. This should take about 3-4 minutes.
Add Flavorings:
Stir in the sweet paprika and a few strands of saffron, mixing well to coat the onions. The paprika will lend a beautiful color and a smoky flavor to the stew.
Deglaze the Pot:
Pour in a splash of white wine or vermouth, scraping up any bits that may have stuck to the bottom of the pot. Allow the alcohol to cook off for a minute or two.
Introduce the Liquids:
Add the water and bring the mixture to a simmer.
Cook the Cod:
Nestle the cod loins into the pot. Season with salt to taste. Cover and let the cod cook through, which should take about 5-7 minutes depending on the thickness of the loins.
Add Chickpeas and Spinach:
Stir in the chickpeas and allow them to warm through. Then add the fresh spinach, folding it into the stew until it wilts.
Final Seasoning: