Score the chestnuts on one side. Boil them for about 1 hour with 2 bay leaves.

If you’re using dried chickpeas soak them overnight, then boil them for about 1 hour.

Heat two tablespoons of olive oil in a pot. Add the garlic clove and a small branch of rosemary, brown them for about 1 minute, then remove from the pot.

Add the chickpeas and the chestnuts, crumbled to be about the same size of the chickpeas
(keep some chickpeas and chestnuts to decorate the plates).

Cook for 2 minutes then add the broth and keep cooking for about 20 minutes.

Mix with an hand blender until you get your favourite texture.

Add some freshly ground black pepper, a drizzle of olive oil and serve with toasted bread.