Zuppa di Natale dei Monti Cimini

• 11 ounces (300 g) dried chickpeas, soaked and ready to cook
• 11 ounces (3

Cook the chestnuts and the chickpeas together in lightly salted water. When they are tender, mash some of the chickpeas to make the soup creamy. Meanwhile, sauté the garlic, rosemary needles, and chile in the oil. Turn them into the pot with the chestnuts and the chickpeas. Let the flavors blend for a few minutes.

Put the bread in the bottom of a soup tureen and pour the soup over it. L