Chickpea Soup And Cimini Chestnuts

Preparation:

Preparation: Cook the peeled chestnuts and chickpeas separately. Pass part of the chickpeas through a sieve and put them back in the pan, reserving the cooking water. Add the peeled and coarsely crumbled chestnuts, salt, add the broken tagliolini and cook them. Separately, prepare a sauce with oil, garlic, chilli pepper and rosemary needles and add it to the rest. Leave to infuse for a few minutes and serve. Traditionally it was a Christmas soup with dried chestnuts on slices of stale homemade bread.