Chickpea Purée on Radicchio Leaves

Soak the chickpeas for 2 hours in cold water, then rinse, drain and set aside. Meanwhile, in a saucepan fry the onion in 2 tablespoons of EVO and cook over low heat for ab. 10 minutes along with the rosemary sprigs. Then, add in the chickpeas, carrots, abundant cold water and the white wine. Also add the kombu seaweed if use it. Cook for ab. 50-60 minutes, until the chickpeas are well softened, adding salt to water just 5 minutes before they end up cooking. Right after, drain both the chickpeas and the vegetables, setting aside a little cooking water. Then, using an immersion blender, blend everything along with lemon juice, a pinch of salt and a little water as needed until the mixture is smooth and thick. Meanwhile, arrange a bed of radicchio leaves over a wide plate and put a tablespoon of cream over each radicchio leaf. Dress by a drizzle of EVO and a sprinkle of black pepper right before serving.