• The night before you plan to cook, rinse the salt cod of its excess salt and put it in a large bowl with enough water to cover completely. Place in the fridge and let soak overnight, or as long as indicated on the package, changing the water 2 or 3 times.
• Place the chickpeas in another large bowl with enough water to cover them by several centimeters/inches. Let them soak overnight as well.

Preparing the chickpea purée

• Drain the chickpeas, then transfer them to a large pot together with the rosemary and garlic and a good pinch of salt. Add enough water to cover them by several cetemeters/inches. Simmer until very tender, adding water as needed to ensure they are always complete covered.
• Transfer the chickpeas to a blender along with the garlic and a few rosemary leaves. Add a ladleful of the cooking water and blend at high. As you are blending, drizzle in the olive oil until you have a perfectly smooth and velvety purée.

  Add more cooking liquid if the purée is too thick for your taste. Keep warm until needed.

Marinating and Pan Searing the Salt Cod

• Drain the salt cod well and pat dry. Cut into serving pieces. Pick off any bits of skin or bone you may find.
• Place the cod fish fillets in a sealable container or plastic bag with the rosemary and garlic nestled among them. Drizzle with enough olive oil to coat well. Seal and let the cod marinate for about 2 hours, or until needed.
• Remove the cod fillets and pick off any stray bits of rosemary or garlic, leaving a nice coating of oil.
• Sear the cod fillets in a skillet over a lively heat, about 3-5 minutes per side depending on thickness, until cooked through and golden brown.

Finishing the Dish

• Slather a 'bed' of the chickpea purée on each dish. Arrange your seared cod fillet over the purée and drizzle with a spoonful of the pan juices or a drizzle of your best quality olive oil. Sprinkle with minced parsley for color if desired.
• Serve immediately