Minestra di “cicerchiole” con i ceci

• 1 pound (500 g) chickpeas, soaked and ready to cook
• 1 sprig rosemary

Bring 2 quarts (2 liters) lightly salted water to a boil in a pot. Add the chickpeas and rosemary and cook over medium heat until the chickpeas are tender; the timing will depend on the age of the chickpea