150 g dry chickpeas (370 g cooked)
1 onion (90 g net weight peeled)
Saffron (7 filaments soaked in a little water)
35 g parmesan cheese
1 beaten egg
2 tablespoons olive oil
Salt, pepper.

Cook chickpeas in water (20 minutes in a pressure cooker with bicarbonate). Drain. Reserve a little cooking water.

Mix the chickpeas. Mix the beaten egg with this puree, then the diluted saffron, then the grated parmesan, salt and pepper.

Brown the finely chopped onions in olive oil. Mix with the puree and grind again to obtain a puree that is neither fluid nor too consistent (dilute with a little chickpea cooking water if necessary).

Put this puree on a well-oiled baking sheet (a rectangle 2cm thick). Cook in a hot oven (thermostat 7, 230°C) for 15 minutes. Cut to make pieces. Serve warm.