1. Sweat the onion and garlic in a pan with half of the olive oil.
2. Add the sage, rosemary, cubed potatoes, chilli pepper and finely chopped tomatoes.
3. When the potato starts to crumble add the artichokes and the drained chick peas.
4. Cook until it has a creamy consistency.
5. Add a pinch of granular seasoning and serve the soup hot with a drizzle of olive oil.