Soak chickpeas and stockfish separately in water for 24 hours. Shake off the chickpea water. And make the soaked peas (pressure cooker 20 min) Water fish well, then make in water. Carve into small pieces. Cook long grain rice in salted water until soft. Then add the cooked potatoes, chopped tomatoes, eggs, olives, chopped onion and tuna to the chickpeas. Add the stockfish and the long grain rice. Dress everything with a vinaigrette of vinegar, salt, olive oil and pepper.
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