Codfish confit on chickpea purée

Drizzle olive oil into a pot, add 2 sprigs rosemary and sauté 150 g white onions (finely chopped) for 2 minutes.

Add 500 g chickpeas (precooked) and sauté for 10 minutes. Deglaze with a splash of vegetable broth and season with salt.

Take out the rosemary and thoroughly purée the chickpeas using an immersion blender while pouring 60 g olive oil in a thin stream.

Drizzle olive oil into a pan and sauté 200 g chickpeas (precooked) together with 1 sprig rosemary until crispy. Season with salt and black pepper and set aside.

Cut 500 g codfish loins (desalted) into evenly-sized chunks.

Pour 1 l olive oil into a saucepan and heat to 58°C. Throw in 2 bay leaves to infuse.

Keep the temperature stable with the help of a thermometer. The oil should be hot enough to slow-cook the fish, but not so hot as to fry it.

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

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

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