Pressure Cooker Chickpea Cream

Preparation:

Preparation: Cook the chickpeas in a pressure cooker (10 minutes from the whistle) with 1 clove of garlic and a few fresh sage leaves. Set aside a few spoonfuls of whole chickpeas and pass the rest through a vegetable mill. In a large saucepan, fry 2 cloves of garlic and a few sage leaves in 2 tablespoons of oil, add the chickpea puree, let it flavor well for 2/3 minutes, add the whole chickpeas, part of the cooking water (adjust according to desired density) and cook over low heat, covering with a lid for about 10 minutes. Toast the bread, rub it with the garlic and arrange it in individual terrines, sprinkle with the chickpea cream and serve.