Ingredients
Preparation
Procedure
- Clean and drain the chickpeas in water.
- Sauté the onions in olive oil in a pan over medium heat for a couple of minutes. Add the chickpeas and rosemary. Cover with the vegetable broth, season with salt and pepper and cook for 15 minutes.
- Take the pan of the heat, and mix everything with a hand blender until smooth.
- Boil the stockfish in salted water for approx. 10 minutes. Cut into pieces when finished
- Serve the stockfish on top of the chickpea puree and sprinkle some fresh rosemary and diced tomatoes on top
- Serve with toasted bread