Chickpea soup with socca

Ingredients

For the soup:
125g-175g/4-6oz chickpeas (pre-soaked)
1 glass red wine
1 tin tomatoes
a few sprigs of rosemary
4-5 cloves garlic
1 onion
olive oil

For the socca:
125g/4oz chickpea flour
pinch salt
1 tsp olive oil
290ml/½ pint water
chopped rosemary
olive oil for frying

Method

1. Mix all the socca ingredients together, apart from the rosemary, to form a batter (like single cream). Leave for 30 minutes.
2. Either make thin pancakes, cooked in olive oil in a frying pan and sprinkled with rosemary, or make a thicker batter and cook the bottom in a pan, then the top under the grill with extra oil, then top with rosemary.

To make the soup:
1. Cook the pre-soaked chickpeas in water with sprigs of rosemary until they are very soft. Use the best chickpeas available.
2. Fry the onion in a generous amount of oil. Add the garlic and a sprig of rosemary. After a minute or two add the wine then the tomatoes and simmer for 10-15 minutes.
3. Add the chickpeas and some of the stock. Cook for 30 minutes.
4. Purée half the mixture, then mix the two halves back together. Serve with olive oil and rosemary. It should be a very thick soup and will need a bit of salt.