Sunday dinner: Chickpea soup

Inspired by the amuse bouche at bon vivant, last night I made a batch of chickpea soup to accompany the bread and rillettes. I used the recipe for "Spanish Chickpea Soup" from CPV as a starting point, but I made some modifications along the way:

• I used 1/2 the suggested quantity of chickpeas
  
• I fully pureed the soup instead of only doing half of it
• I added some extra marjoram after pureeing
  
• Instead of drizzling with straight olive oil, I made a "vinaigrette" with freshly squeezed OJ, good olive oil, a bit of garlic, and salt

We also had a green salad.