Cicerchia & Oat à la Occitane

Soak the cicerchia for 2 hours in cold water, then rinse and drain. Right after, fill 2 separate pots with abundant salted water and cook the oat grains for ab. 45 minutes in one and the cicerchia along with 1 onion and the sage leaves for ab. 30 minutes, in the other. Meanwhile, heat a little EVO along with fennel seeds, the remaining onion and the green chilli pepper. As soon as the onion is well soft, add in the aubergines and keep cooking for 10 more minutes while continuously stirring. Then, add in the half-cooked cicerchia, the Occitan herbs and some warm water as required to finish the cooking. Let simmer. Once the cicerchia has softened add in the previously drained oat. While keeping stirring, let simmer as long as needed to obtain a dense soup. When the soup is ready, also add in the courgette flowers and stir. Let it rest for a couple of hours. Dress with a drizzle of EVO just before serving.