Gratin Chickpea Cream

Preparation:

Preparation: Leave the chickpeas to soak in warm water for one day. When preparing the cream, put them in a saucepan with a liter and a half of cold water and the onion. Put on the fire, bring to a boil, add salt. Cover and cook over medium heat for 2 hours. Blend the mixture for a long time. Heat the oil in a saucepan, brown the garlic and rosemary, salt and pepper. Remove the garlic and rosemary, pour this flavored oil on the chickpea cream. Divide it into individual bowls and place a slice of toasted bread on top. Grate the fontina cheese on the bread and keep it under the grill for the time necessary for the cheese to melt and form a golden crust. Accompanying wines: Dolcetto Di Ovada DOC, Elba Rosso DOC, Alezio Rosato DOC.