Chickpea and chestnut soup
Zuppa di ceci e castagne
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For 4 people: 500 g of cooked chickpeas (you can use canned chick peas ready)-500 grams of cooked chestnuts-4 ripe tomatoes-1 clove of garlic-Rosemary-pepper-10 tablespoons of extra virgin olive oil-a dozen slices of toast or fried-sale
1) Put into the pan the oil and a clove of crushed garlic.
2) when the oil is hot add all: Rosemary; hot peppers; chopped tomatoes; CECI; chestnuts; water and salt.
3) cover the pot and cook for about two hours.
4) place the bread into the soup and pour over the soup.
(Thanks to Giancarlo C.)
