Chickpea Soup with Seared Monkfish and Thyme

Name: Chickpea Soup with Seared Monkfish and Thyme
Ingredients: 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 rosemary sprig; 1 sage sprig; 1/2 cup finely chopped pancetta (2 ounces); 1/2 pound dried chickpeas, soaked overnight and drained; 1/2 cup dry white wine; 5 cups fish stock, water or 2 1/2 cups of bottled clam juice diluted with 2 1/2 cups of water; 2 canned Italian plum tomatoes, finely chopped; Salt and freshly ground pepper; 1 pound trimmed monkfish fillet, cut into 1/3-inch medallions; 1 teaspoon thyme leaves