For a chunkier soup leave the chickpeas whole. You'll need to
begin this recipe a day ahead.
400 gm (2 cups)dried chickpeas, soaked overnight in cold water2.5 litres (10 cups)chicken stock (see our Italian chicken stock recipe or use another good-quality unsalted chicken stock)60 ml (¼ cup)olive oil100 gmmild pancetta, diced1large onion, finely chopped3garlic cloves, crushed1rosemary sprig800 gmchicory (about 2 bunches), leaves only, coarsely choppedTo serve:extra-virgin olive oil
Drain chickpeas (discard liquid) and place in a large saucepan, add stock and bring to the boil, then cook over low heat until tender (1-1½ hours). Remove half the chickpeas and process to a coarse texture in a food processor, then return to soup.
Heat olive oil in a frying pan over medium heat, add pancetta, onion, garlic and rosemary and cook until tender (10-15 minutes). Add to soup with chicory, season to taste and stir occasionally until tender (30 minutes). Serve hot drizzled with extra-virgin olive oil.