Chickpea and Chestnut Soup

To make the chickpea and chestnut soup, first, you need to soak the dried chickpeas for 24 hours 1. After this time, rinse them thoroughly under running water and drain them 2, then boil them in 5 cups of water for an hour 3.

Meanwhile, wash the chestnuts 4, place them in a pot with cold water, bay leaves, and fennel seeds 5 and cook them from the boiling point for 35-40 minutes or until they are tender. In the meantime, the chickpeas will have also cooked, turn off the heat and salt them; it is recommended not to salt the chickpeas during cooking, otherwise, they will harden. Shell the chestnuts 6

collect the pulp in a bowl, crumbling it coarsely 7. Peel the garlic and slice it thinly 8. In a pan, heat a drizzle of olive oil, add the sliced garlic 9 and sauté

then add the crumbled chestnuts 10 and let them absorb the flavor. Finally, add the chickpeas with their water 11, flavor with a whole rosemary sprig 12 so it will be easier to remove,

salt, pepper 13, and continue cooking for another 15 minutes, stirring often. By the end of the cooking time, the chestnuts will have partially dissolved 14. Serve the chickpea and chestnut soup hot with a drizzle of olive oil and a bit of freshly ground pepper if desired 15.