Soak the chickpeas for 24 hours in warm water with a pinch of baking soda.

After this time, rinse the chickpeas and put them into a large pot with cold water and a pinch of salt over low heat.

Cook them until tender: it will depend on the quality of legumes you choose, it can go from 30 minutes up to over an hour - removing often the foam on the surface with a slotted spoon.

Let them cool down in their cooking water.

Drain the chickpeas and blend them in a liquidizer with 1/2 of a ladleful of their cooking water.

Heat 1 clove of garlic and a sprig of rosemary in a saucepan with a tablespoon of extra virgin olive oil: when the garlic begins to color and the rosemary to release it essential oils, before it starts to brown, pour in the chickpeas purée, stir and let it simmer a few minutes.

You can serve it with a drizzle of extra virgin olive oil, freshly ground black pepper and a handful of nicely toasted croutons. If you're searching for a more filling dish, serve the chickpeas purée with torn grilled fillet of cod.