Saffron-flavored chickpea mash

1. If you use dry chickpeas, let them soak overnight.
2. Rinse, add fresh water, bring to a boil, turn down the heat and cook for approximately an hour, until tender but not mushy.
3. Drain (keeping a big cup of the cooking water!), mash, adding cooking liquid to obtain a creamier consistency. Add saffron threads that you’ve soaked in some cooking liquid, continue to mash. Served here with fish simply cooked ‘en papilotte’ in the oven.