chickpea and chestnut soup Italy Recipe

First, clean the chestnuts with a damp cloth, make a cross cut in the round part, put them in a saucepan with a little thyme, bring to a boil and cook for about 35 minutes, or until tender.

Remove the chestnuts from the heat and leave them in a pot of boiling water (to prevent them from drying out and making them difficult to peel) while peeling them.

Prepare the sauté with garlic, oil and chili pepper, remove the latter two and first add the chopped chestnuts and brown them well, and after a few minutes also add the chickpeas (washed and drained) with a little water.

Add a little water and rosemary and simmer for about 15 minutes, stirring frequently. The chestnuts should almost melt.

Once your chickpea and chestnut soup is complete, all you need to do is serve it.