Chickpea and Chestnut

4 main-course servings

Heat 2 tablespoons extra-virgin olive oil in the pot. Add 2 crushed garlic cloves and 1 teaspoon chopped fresh sage leaves . When the garlic begins to sizzle, add 1/4 cup chopped yellow onion and cook, stirring, for 7 to 8 minutes, until the onion is soft. Add two 15-ounce cans drained chickpeas and 2 cups chicken broth ; stir and heat through. Transfer half of the chickpeas, and some of the broth, to a blender and puree until smooth. Use a potato masher to coarsely process the remaining chickpeas in the pot (or use an immersion blender). Return the pureed chickpeas to the pot and reduce the heat. Warm 2 tablespoons extra-virgin olive oil in a skillet. Stir in 1 tablespoon finely chopped sage leaves and 4 ounces thinly sliced prosciutto, cut into thin ribbons. Cook for 2 minutes, then add 1 cup coarsely chopped peeled and cooked chestnuts and 1/2 cup chicken broth . Stir for about 2 minutes, then add the chestnut mixture to the pureed chickpeas, along with the remaining 1/2 cup broth. Season to taste with salt and black pepper . The soup should be thick. Bring to a boil just before serving.

GARNISH: with a generous drizzle of your best olive oil and toasted croutons, if desired.