Chickling soup

For 4 people
200 g whole chickling
450 g of firm, ripe tomatoes
2 cloves garlic
4 sage leaves
4 tablespoons of extra virgin olive oil
salt
pepper

Wash the grass peas and let them soak for 12 hours in cold water.
Drain them, wash them, put them in a pan, cover with plenty of cold water, add 1 clove of garlic, 2 Sage leaves, and bring to a simmer.
Cook cicerchie for 60 minutes in a covered saucepan; add salt halfway through cooking.
In the meantime, scald the tomatoes in boiling water, drain, remove the skin, seeds and vegetable water and chop.
In a pan with oil to dry the garlic and sage leaves, chopped, add the tomatoes, a pinch of salt and freshly ground pepper and cook, over high heat, for 10 minutes.
Add the grass peas and continue cooking on low heat, for about 1 hour or until the lentils are soft by adding more water if necessary.
Season the soup with a dash of freshly ground pepper and serve hot.