Chickpea purée soup with salt cod and paprika

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Salt cod60 g
• Garlic1 clove
• Vegetable broth300 ml
• Extra virgin olive oil10 g
• Paprika1 g
• Rosemary2 g
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, fish, celery,

Method

1. Rinse and drain the chickpeas and put them in a small pan with the vegetable stock, the crushed garlic clove and the rosemary sprig; heat for 10 minutes over medium-low heat, until the chickpeas are very soft.
2. Remove the garlic and rosemary and blend with a stick blender until smooth; adjust the salt and keep warm.
3. Meanwhile rinse the desalted salt cod and lower it into a small pan of barely simmering water; poach for 8 minutes, until it flakes easily. Drain, remove the skin and bones and break it into flakes.
4. Heat half the olive oil in a frying pan over medium heat, add the cod and paprika and toss for a minute, until hot and coloured; don't let the paprika darken, as it would turn bitter.
5. Toast the wholemeal bread and serve the purée topped with the cod, the remaining oil drizzled over raw and the bread.