Chickpea and Chestnut Soup

Method

1. Soak the dried Sicilian chickpeas in water overnight. Drain and boil them in fresh water for about 1 hour, adding a pinch of salt in the last 10 minutes.
2. In a large pan, heat olive oil with rosemary stems and two garlic cloves to infuse the oil.
3. Add the cooked chestnuts and a bit of tomato sauce. Let it flavor for a minute, then remove the garlic cloves and rosemary stems.
4. Add the cooked chickpeas to the pan, along with some water to reach the desired consistency.
5. Bring to a simmer and cook for about 40 minutes, stirring occasionally. After about 20 minutes, mash some of the chickpeas with a wooden spoon to thicken the soup.
6. Season with salt and add freshly chopped rosemary. Cook for another 20 minutes.
7. Let the soup rest for a few minutes before serving. Serve with a drizzle of extra virgin olive oil and chopped rosemary. Optionally, accompany with bread or pasta.