Zuppetta di ceci ai gamberetti

Soak the chick peas in cold water for 24 hours, rinse well and boil in plenty of water for 1,1/2 hr, adding water if necessary, when they are soft, strain the chick peas. Add the vegetable stock and a little water if necessary bring to the boil and blend until creamy smooth, strain any skins that might remain. Distribute in 4 soup bowls and keep warm. Sauté the peeled shrimps with a little olive oil, the sage leaves, whole garlic for approx. 2 minutes, splash with white wine, partially evaporate it, add salt and pepper to taste, parsley, remove the sage leaves and pour in the centre of each soup. Serve hot.

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