Chickpea chestnut and mushroom soup

This is a typical recipe of mountain places and winter seasons, when legumes, chestnuts and pasta were the easiest products to store, compared to animal products that were often scarce during the harsh seasons. The soup is a sign of winter and warmth, excellent for warming up on cold days and delicious for those who love traditional flavors. The original recipe calls for dried chickpeas to be peeled, for simplicity and convenience we will use chickpeas already peeled.

Recipe for 4 people:

• • • 30 chestnuts (possibly already peeled and skinned)
    • 700 grams of chickpeas (canned)
    • 800 ml of water
    • Rosemary
    • Laurel
    • 3 cloves of garlic
    • Pepper
    • Extra virgin olive oil to taste

Preparation:

1. Pour the water into a pan, add the garlic cut in half, mushrooms, bay leaf and rosemary. Boil everything for about 5 minutes.

2. After 5 minutes, add 2 tablespoons of oil, salt and chestnuts. Cook for 10 minutes over low heat.

3. Then add the chickpeas and cook for another 5 minutes.

4. Once ready, take 2 tablespoons of chickpeas and chestnuts from the pan, create a sort of puree with the mixer and add the mixture back to the soup, along with oil and pepper. Mix everything and before serving remove the garlic, rosemary and bay leaves.

5. You can add croutons and parmesan at will.