Chestnut and Chickpea Soup
2 cloves Fresh garlic, peeled; smashed
2 sprigs Fresh rosemary
4 leaves Fresh sage
3 tablespoons Extra virgin olive oil; plus extra for serving
1/3 cup white wine
14 ounces chickpeas; canned & drained
7 ounces chestnuts; peeled & cooked
Salt & pepper; to taste
1) Smash the garlic cloves and saute them gently in the olive oil with the rosemary and sage, infuse the oil. When the garlic is soft, add the white wine to the pan, let evaporate for half a minute. Then, add the chickpeas, season with salt and cover with water.
2) Blend about half of the chickpeas to a smooth puree- a hand mixer is handy for this, but otherwise, transfer the chickpeas and some of the water to a blender and blend, then return the mixture to the pan. Add the chestnuts. Boil, uncovered for about 10 minutes or until the liquid has reduced and becomes creamy. The chestnuts can be left whole or broken up slightly with a spoon while cooking.
3) Remove the rosemary sprigs and serve with a drizzle of your very best extra virgin olive oil and freshly cracked black pepper.