Chestnut And Chickpea Soup

• 2 garlic cloves
• 2 sprigs fresh rosemary
• 4 fresh sage leaves
• 3 tablespoons extra virgin olive oil, plus extra for serving
• 1/3 cup white wine
• 14 ounces (400 grams) canned chickpeas, drained
• 7 ounces (200 grams) cooked, peeled chestnuts
• Salt and pepper

1. Smash the garlic cloves and saute them gently in the olive oil with the rosemary and sage, infusing the oil. When is 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 become 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 pepper.

garlic, rosemary, sage, extra virgin olive oil, white wine, chickpeas, chestnuts, salt

Taken from food52.com/recipes/25556-chestnut-and-chickpea-soup (may not work)