Preparation
Put the chickpeas together with 3 tablespoons of olive oil and ground pepper, to taste, in a blender jug and blend to obtain a homogeneous paste.
Preheat the oven to1800C.
Arrange the mixture on a non-stick removable baking tray and spread it out to cover the entire surface. Bake for 10 minutes.
Peel and crush the garlic cloves. Place them in a non-stick frying pan and add the remaining olive oil. Let them brown and add the spinach, previously washed in plenty of water. Leave to cook and at the end of cooking add the smoked salmon, mixing the two ingredients together.
Remove the dish from the oven and set aside.
Place the curd cheese and eggs in a mixing bowl and mix the two ingredients together. Add to the spinach and salmon mixture, mix and top with the filling.
Sprinkle with chia seeds, to taste.
Bake again for about 30-40 minutes. Check the doneness, garnish with chives and serve.
