Cream of chick peas, red cabbage sprouts and bottarga

200 gr. of dried chick peas
One white onion
One clove of garlic
40 gr. of lard
One sprig of mint
80 gr. of red cabbage sprouts
40 gr. of bottarga
Olive oil, salt and pepper (as needed)

Place the chick peas in cold water the night before. In a pot with the olive oil, brown the chopped onion, unpeeled garlic and the lard. Add the chick peas, without water and toast for a couple of minutes. Add the chick pea water, the sprig of mint and cook for about 45 minutes. Add salt and pepper at the end of cooking. Lightly blend. Arrange the red cabbage sprouts on the center of the plate, sprinkle with bottarga and finish with olive oil.