2 C dried chickpeas, soaked overnight in water, then rinsed

1 potato

1 carrot plus 1/2 C minced carrot

1 C onion, finely minced

2 T fresh rosemary, finely minced

1 T fresh sage, finely minced (or use dried)

Extra virgin olive oil

Salt and pepper to taste.

 

In a large pot, put chickpeas, potato and whole carrot with enough water to cover on high heat until boiling. Reduce to low, partially covering pot, cook until chickpeas are tender (40-50 minutes). Remove potato and carrot and save. Drain chickpeas, saving the water.  Heat some oil in large saucepan using medium heat. Add onion, minced carrot, rosemary and sage.  Cook and stir until vegetables are lightly golden, 5-6 minutes. Puree half the chickpeas with potato and carrot.  Add puree to whole chickpeas, mix, then add reserved cooking water to barely cover. Salt and pepper to taste then cook on medium heat until soup reaches your desired thickness, usually 10-12 minutes.  Serve hot with olive oil drizzled on top.  Of course this is even better the next day! CycleItalia wine tip -- Sangiovese di Romagna.