Pepa Muñoz, with the help of Jorge Brazález, cooks a waking soup, ideal for the spring season of Lent, and with which we can impress the most demanding diners. The chefs will show us simple culinary techniques and what type of chickpea to choose from among all the existing varieties, as well as the rest of the ingredients and cooking times to achieve a tasty and nutritious stew. Jorge will use ingredients from Pepa's recipe to make a different version of cod on a hummus base with a broth reduction to finish off his plate.