Chickpea, Shrimp and Lupine Clam Soup

Method

1. Soak chickpeas for 12 hours, then cook them in water with a garlic clove. Add salt only 10 minutes before they are done.
2. Clean the clams by tossing them in a bowl; discard any that are open or don't close.
3. In a pot, add cold olive oil, halved garlic, and parsley stems. Heat on high until the garlic is golden.
4. Add the clams to the pot, cover, and cook until they open. (Optional: you can add wine, but the chef prefers not to.)
5. When the clams have opened, turn off the heat. Separate the clam liquid from the clams and set both aside.
6. In the same pot, add a drizzle of olive oil and garlic. When golden, add the cooked chickpeas and some of their cooking water. Add chili pepper to taste. Let them absorb the flavors.
7. Shell most of the clams (leave a few in the shell for garnish). Return the shelled clams to the pot, and also add the reserved clam liquid.
8. Prepare the shrimp: peel them, remove the intestinal vein (use a toothpick). Keep the roe if desired. Leave a couple of whole shrimp for garnish.
9. Blend part of the chickpeas to thicken the soup, but keep some whole for texture.
10. Lower the heat and adjust the consistency with a little water.
11. Prepare the winter tomatoes: cut the skin, blanch in boiling water, then peel and dice.
12. Add the diced tomatoes to the soup for color and acidity.
13. Turn off the heat and add the raw shrimp to cook in the residual heat.
14. Chop some parsley leaves.
15. To serve: place chickpeas on the bottom of the bowl, top with diced tomatoes, arrange the clams (some in shell, some out), place the shrimp, drizzle with olive oil, and sprinkle with parsley.