5 1/2 ounces dried chickpeas
4 tablespoons rock salt
1 pinch saffron threads
One 1 1/2 pound pollock fillet, skin and pin bones removed
4 tablespoons extra-virgin olive oil
2 medium yellow onions, finely chopped
2 cloves garlic, grated
2 fresh red chiles (such as red jalapenos), chopped
4 links cured chorizo sausage (not fresh sausage), cut into bite-sized pieces
2 dried bay leaves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cinnamon stick
3/4 cup plus 2 tablespoons chicken stock
One 14-ounce can chopped tomatoes
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
6 1/2 cups spinach leaves
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