– 200 g black chickpeas
– 2 garlic cloves
– 2 sage leaves
– 1 pinch of table salt
– 1 dash of black pepper freshly ground
– 3 canned mackerel fillets in olive oil crumbled
– 2 tbsps. EVO
Soak the chickpeas for 12 hours in cold water; then rinse, drain and cook the chickpeas for ab. 90 minutes in abundant salted water along with garlic and sage. Once cooked, drain and transfer the chickpeas with some of their cooking water to another pot. Then, by using an immersion blender, puree them until obtaining a dense cream; add a few ladleful of the cooking water to achieve the desired texture, if needed. Season with salt and pepper, and then bring to a boil again and simmer for 10 more minutes. Serve it hot topped with the mackerel fillets and a final drizzle of EVO.