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1
Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
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2
Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
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3
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
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4
Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
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5
Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
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6
Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
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7
Add the bread cubes and cook until they start to become crispy and golden.
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8
Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
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9
Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
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10
If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
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11
Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.
