Leave the chickpeas to soak for 4-6 hours (depending on the hardness of the water).
Clean the spring onions, the leek and the pepper and cut them all in half
Drain the chickpeas and put them in a pressure cooker along with the vegetables.
Cover with water and cook over a medium heat for one hour.
Remove the vegetables and put the chickpeas and stock in a saucepan. Add the saffron and adjust the seasoning.
Add the fillets of cod with the skin facing uppermost and cook for about 3 minutes with the lid on.
Remove from the heat and leave to rest.
Meanwhile, slice the artichokes thinly and fry them in olive oil until crispy.
Drain on absorbent paper.
Place the chickpeas in the bottom of each serving plate and top with a fillet of cod. Decorate with the fried artichoke slices. Serve