CHICKPEA AND CHESTNUT SOUP

Ingredients · Dried chickpeas: 300 g
· Chestnuts: 700 g
· Bay leaf: 2 leaves
· Fennel seeds: to taste
· Water: 1.2 l
· Salt up: to taste
· Extra Virgin Olive Oil Il Cavallino Special Edition: 40 g
· Black pepper: to taste
· Garlic: 2 cloves
· Rosemary: 1 sprig

Preparation To make the chickpea and chestnut soup, you first need to soak the dried chickpeas for 24 hours. After this time, rinse them thoroughly under running water and drain then boil them in 1.2 liters of water for an hour. Meanwhile, wash the chestnuts, place them in a pan with cold water with the bay leaf and fennel seeds and cook them from the boil for 35-40 minutes or until they are tender. In the meantime, the chickpeas will also be cooked, turn off the heat and add salt, it is recommended not to salt the chickpeas during cooking otherwise they will harden. Peel the chestnuts, collect the pulp in a bowl, crumbling it coarsely. Peel the garlic and slice it thinly. In a pan, heat a drizzle of Il Cavallino Special Edition extra virgin olive oil, add the sliced ​​garlic, sauté, then pour the crumbled chestnuts and allow them to flavor. Finally add the chickpeas with their water, flavored with a sprig of whole rosemary so it will be easier to eliminate it, add salt and pepper and continue cooking for another 15 minutes, stirring often. Once the cooking time is over, the chestnuts will have partially melted. Serve the chickpea and chestnut soup hot with a drizzle of oil and a little ground pepper to taste.