This dish is a lovely, warming mix of rustic and elegant. Serve it with grilled bread rubbed with garlic and splashed with olive oil.
Drain the chickpeas, put in a pot with the whole garlic clove and sage and cover with plenty of cold water. Bring to the boil. Skim any scum from the surface and cook until tender, about 50 minutes. They must surrender when you bite into them. Make sure you have enough water in the pot at the end, as you will need around
Add the remaining
Spoon the soup into 4 warm wide bowls and divide the prawns among them. Add a few whole chickpeas and top each with a small handful of rucola. Drizzle with olive oil, give a grind of pepper and serve.
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