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1
Heat 2 tablespoons of the olive oil in a large saucepan.
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2
Add the onion, garlic, rosemary, sage and half of the pancetta and cook over low heat, stirring occasionally, until the onion has softened, about 5 minutes.
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3
Add the chickpeas and cook, stirring, for 2 minutes.
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4
Add the wine and simmer until almost evaporated, about 4 minutes.
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5
Add the fish stock and tomatoes, cover partially and simmer over low heat until the chickpeas are tender, about 2 hours.
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6
Discard the rosemary and sage sprigs.
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7
Transfer 1 cup of the chickpeas with some of the liquid to a food processor and puree; stir the puree into the soup and season with salt and pepper.
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8
Heat the remaining 1 teaspoon of olive oil in a large skillet.
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9
Add the remaining 1/4 cup of chopped pancetta and cook over low heat, stirring often, until all the fat is rendered, about 7 minutes.
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10
Remove the pancetta and save for another use.
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11
Season the monkfish medallions with salt and pepper and sprinkle with the thyme.
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12
Add half of the medallions to the skillet and cook over moderate heat until lightly browned, about 2 minutes per side.
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13
Transfer to a plate and repeat with the remaining monkfish.
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14
Ladle the soup into shallow bowls.
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15
Arrange 3 or 4 monkfish medallions in each bowl, drizzle with olive oil and serve.
