1. In a 3-quart nonreactive pot, heat olive oil over medium-low heat. Sauti onions until soft, about 5 minutes. Add garlic and sage and sauti, stirring until aromatic, about 3 minutes. Add chickpeas, water or broth, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 40 minutes.

2. Meanwhile, gather arugula leaves into a tight bunch and slice thinly. Set aside.

3. Add lemon juice to soup. With a handheld immersion blender, partially blend soup, leaving some chunks and whole chickpeas. Alternately, purie half the soup in a blender or food processor and return it to the pot. Ladle soup into bowls. Garnish each bowl with 1/2 cup of arugula and, if desired, drizzle with olive oil. Serve immediately, with a plate of lemon wedges on the side.

Suggestions: Use extra virgin olive oil drizzles for garnish. fresh sage can be substituted for 1 Tbs. dried.

Source: Hannaford fresh Magazine, May - June 2008