300 g chickpeas (already wet)
Chestnut Brown or 300 g
Pasta 200 g
Olive Oil Extra-virgin olive oil
Salt and pep
At first boil the peeled chestnuts and chickpeas. Pass through a sieve of the chickpeas and put them back in the pot keeping the cooking water.
Combine the chestnuts peeled and coarsely crumbled, salt, add the noodles and cook broken.
Apart sauté with olive oil, garlic, pepper and rosemary and add it to the rest.
Let cook for few minutes and serve. Traditionally, it was a Christmas soup with dried chestnuts on slices of stale bread.