We make a small sauté with the onion where we will brown the potatoes cut into small cubes, add salt and cover with water, cook until the potato is flaked.
We steam the cod for about 10 minutes. Let it cool and brown it in a pan with a drizzle of oil.
We slice the bread thinly and fry it in a pan with very little oil, until it becomes crispy and golden (you can also make it in the oven).
We emulsify the pesto with the cooked potato cream, whisk and prepare the dish.
The black chickpeas with their particular toasted note will make this dish balanced with soft and velvety flavors.