Codfish confit on chickpea purée

🥘 Ingredients

• rosemary 2 sprigs
• white onions 150 g
• chickpeas 500 g
• vegetable broth
• salt
• olive oil 60 g
• olive oil
• chickpeas 200 g
• rosemary 1 sprig
• salt
• black pepper
• codfish loins 500 g
• olive oil 1 l
• bay leaves 2
• sun-dried tomatoes
• fresh marjoram

Chickpea purée

1. 1

   Drizzle olive oil into a pot, add rosemary and sauté white onions for 2 minutes .
2. 2

   Add chickpeas and sauté for 10 minutes . Deglaze with a splash of vegetable broth and season with salt .
3. 3

   Take out the rosemary and thoroughly purée the chickpeas using an immersion blender while pouring olive oil in a thin stream.

Crunchy chickpeas

1. 1

   Drizzle olive oil into a pan and sauté chickpeas together with rosemary until crispy. Season with salt and black pepper and set aside.

Codfish confit

1. 1

   Cut codfish loins into evenly-sized chunks.
2. 2

   Pour olive oil into a saucepan and heat to 58°C. Throw in bay leaves to infuse.
3. 3

   Confit the codfish in the olive oil by fully submerging it for 10-12 minutes , until it's tender and opaque.
4. 4

   Remove the codfish from the saucepan with a slotted spoon and drain excess oil.
5. 5

   Place the chickpea purée at the bottom of a dish then lay the codfish on top. Garnish with the crunchy chickpeas, sun-dried tomatoes , fresh marjoram and a drizzle of olive oil.