Chickpea And Clam Soup

Directions

1. For dry chickpeas, place them in a pressure cooker and cover with a generous amount of water. Bring to the boil and cook under pressure for an hour. Drain the chickpeas.
2. In a saucepan over medium heat add in the extra virgin olive oil, garlic, chilli flakes and rosemary, removed from its stems and minced. Don't allow the garlic to brown. After a couple of min add in the white wine to the pan and half the chickpeas. Simmer for 15 min over a low heat with a lid.
3. In a food mill or possibly a ricer, puree the remainder of the chickpeas and the clams. Add in the puree to the whole chickpea and white wine mix. Add in salt and pepper to taste. Serve warm with extra virgin olive oil drizzled over the top.