Chickpea Soup with Seared Monkfish and Thyme

Ingredients

• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 rosemary sprig
• 1 sage sprig
• 1/2 cup finely chopped pancetta (2 ounces)
• 1/2 pound dried chickpeas, soaked overnight and drained
• 1/2 cup dry white wine
• 5 cups fish stock, water or 2 1/2 cups of bottled clam juice diluted with 2 1/2 cups of water
• 2 canned Italian plum tomatoes, finely chopped
• Salt and freshly ground pepper
• 1 pound trimmed monkfish fillet, cut into 1/3-inch medallions
• 1 teaspoon thyme leaves

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