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Cod with Chickpea Puree


Ingredients for 4 servings

For the salt cod:

  • 480g (about 1 pound) desalted and cleaned heart of salt cod
  • Fresh marjoram, to taste
  • Extra virgin olive oil

For the chickpea soup:

  • 700g (approximately 4 and 2/3 cups) boiled chickpeas
  • 150g (about 1 cup) white onion
  • Rosemary, to taste
  • 1 l extra virgin olive oil to cover (about 4.2 cups)


For the smooth chickpea puree:

  1. Finely slice the onion and sauté it with a sprig of rosemary in a bit of olive oil for 1-2 minutes. Add three-quarters of the chickpeas and cook for 10 minutes (if necessary, add a bit of vegetable broth), then remove the rosemary and blend everything together while slowly adding 60g (about 4 tablespoons) of olive oil, and pass the mixture through a fine sieve.

  2. Sauté the remaining chickpeas in a bit of olive oil with rosemary and salt until they become crispy.

For the salt cod:

  1. Cut the salt cod into 4 pieces and cook it immersed in olive oil at a temperature of 58°C (136°F) for 10-12 minutes. Check the temperature with a probe thermometer.

  2. Cut the sun-dried tomato into thin strips.

To serve: Place the salt cod over the smooth chickpea puree, add the sautéed chickpeas, sun-dried tomato strips, a drizzle of raw olive oil, and fresh marjoram.

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.