Heat four tablespoons olive oil in a frying pan and gently fry the garlic and onion. Add cooked chickpeas, the fish stock and the saffron. Leave to cook for two minutes then process in a blender or food processor.
Pour this sauce into a large frying pan and add salt if necessary. Place the salmon in the sauce and cook for 6 to 8 minutes, until just done. Drain the rest of the chickpeas, sauté in the remaining olive oil and serve with the salmon.