INGREDIENTS FOR 4 PEOPLE
- 2 ½ cups chickpeas
- 1/2 clove of garlic
- 5 ecodoses water
- Extra virgin olive oil
- 4 cod fillets
- 1 ½ ecodoses water
- ½ carrot
- ½ stick of celery
- Parsley stems
Soak the chickpeas for 12 hours before use. Rinse the chickpeas and put them in a pressure cooker with garlic and the 5 ecodoses of water (5 1/3 cups). Close the cooker and cook for 30 minutes, lowering the when you hear the first whistle.
Once cooked, let the steam escape from the valve and open the pot. Mash the hot chickpeas in a food mill or blender (add a little water if necessary).
Rinse the pressure cooker. Add 1 ½ ecodoses of water (1 ½ cups), the carrot, celery and parsley stems. Bring to a boil without the lid. Then place the basket in the steamer to cook the fish fillets.
Close the cooker and cook for 6 minutes. Lower the heat once you hear the first hiss.
Remove the pot from the heat, let the air out from the valve and remove the cover. Season the chickpea soup with a little olive oil and serve with the warm fish fillets.