Zuppa di ceci e rosmarino

Rinse the dried chickpeas thoroughly and place them in a large bowl. Cover with plenty of cold water and let them soak for at least 8-12 hours, or overnight.

Drain the soaked dried chickpeas and rinse again. Place them in a large pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for 60-90 minutes, or until the dried chickpeas are tender. Drain and set aside.

Finely dice the yellow onion, carrot, and celery stalk to create a soffritto.