Clean the mushrooms, taking care to remove all the dirt from the stems. Slice the mushrooms.
Wash, peel and cut the potato into small cubes.
Wash the parsley and, using only the leaves, chop them along with the garlic.
Heat up the vegetable broth. In a small pot, put the Mushroom and Sage Olive Oil, the parsley and garlic mixture, browning them over medium heat for one minute.
Add the sliced mushrooms and the cubed potatoes. Add a ladle of broth, a pinch of salt and a pinch of freshly ground, black pepper. Let the above mixture cook for the 10 minutes, covered, over medium heat.
Add the chickpeas, 4-5 ladles of broth and cook them for another 15 minutes. Stir from time to time and towards the end, add more salt if necessary.
Serve the soup with some chopped parsley, and a dash of black pepper (it is better if the pepper is freshly ground) and a drizzle of Mushroom and Sage EVOO.