Start by peeling the garlic and the onions. Chop them, put them in a pan and sauté in olive oil. Add the previously soaked chickpeas and let them sauté, too. Fill the pan with water and season with salt and pepper. Let it boil over low heat for two hours. (You can choose to use cooked grain. If so, the soup will be ready in 30 minutes.)

After cooked grind everything, pass through a colander and rectify the seasoning.

Cut the fresh cod into tiny cubes. Chop the chives and at the time of serving put them on a plate under a rim and pour the cream on top.