• 2 cups of chickpeas, soaked (read instructions below)


• 3 or 4 bay leaves


• 3 quarts of water


• 1 tablespoon sea salt
• 1 onion, diced


• 1 teaspoon sea salt


• 2 shallots, diced


• 4 clove of garlic, minced


• 2 tablespoons extra virgin olive oil for sautéing


• ½ cup dry white wine


• A couple of sprigs of fresh rosemary


• 1 large potato, half peeled and diced ( Half peeled because some potato skin makes for a more interesting and nutritious soup)
• 3 cups chicken or vegetable stock


• 2 tablespoons balsamic vinegar


• 3 tablespoons chopped chives for garnish


• Plenty of raw extra virgin olive oil


• Black pepper (optional)


• Grated Parmesan cheese (optional)

Soak the chickpeas in enough water to cover them. In the morning, drain them and discard the soaking water. Put the soaked chickpeas in a soup pot with the bay leaves and 3 quarts of water, bring to a boil, add the salt, lower the flame and simmer for about an hour, or until the peas are soft enough that you can pierce them with a fork.

While the chickpeas are cooking, sautee’ the onion, the teaspoon of salt, shallots and garlic in the oil, on a medium flame, until the onions are translucent, then add the wine and cook on high flame for a minute or so, to get the alcohol to evaporate. Add the potato and the rosemary and continue to saute for 5 more minutes, on a medium flame.

Finally, add the chicken or vegetable broth and the vinegar and bring to a simmer. When the chickpeas are done add them too and continue to cook for another hour, on a low flame, stirring occasionally to prevent burning.

Puree about 2/3 of the soup in a processor or blender and return blended soup to the pot.

Continue to simmer for 5 minutes, adjust seasoning, stir in the raw oil and pepper, if using, garnish and serve immediately. Allow your guests to put the grated Parmesan cheese on their own soup, to their taste.

To reheat this soup you’ll probably have to add some water to it, because it thickens quite a bit as it cools.