Chickpea and Chestnut Soup

Method

1. In a large pan, heat olive oil and add 2 cloves of garlic with their skin and a few sprigs of rosemary (strip the needles into the oil).
2. Add 250 g of precooked chestnuts (vacuum-packed) and let them brown slightly.
3. Add 2 tablespoons of sun-dried tomato paste (or crushed sun-dried tomatoes) and stir.
4. Add 400 g of cooked chickpeas (canned, drained) and mix well.
5. Add some of the chickpea cooking liquid (or water) to cover, and bring to a simmer.
6. Cook for about 40 minutes, partially covered, until the chestnuts begin to soften and some chickpeas break down.
7. Remove the garlic and rosemary sprigs. Optionally, blend a portion of the soup with an immersion blender for a creamier texture.
8. Season with salt and chopped fresh rosemary, and serve hot with a drizzle of olive oil.