Crema di Ceci

Place the 250g of dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for at least 12 hours or overnight.

Drain and thoroughly rinse the soaked dried chickpeas.

In a large heavy-bottomed pot or Dutch oven, heat 30g of extra-virgin olive oil over medium heat. Add the 15g of peeled and lightly crushed garlic and the 5g of fresh rosemary sprigs. Sauté gently for 2-3 minutes until fragrant, being careful not to brown the garlic.