Soak 250 g chickpeas overnight. Drain and cook chickpeas in plenty of water for 1–1.5 hours with a stalk of rosemary and celery, and a garlic clove. Leave chickpeas to cool in the cooking liquid. Alternatively, you can use two tins of chickpeas.
Score the sides or base of the chestnuts. Roast for 30 minutes then wrap in a tea towel for 10 minutes. Peel the chestnuts, breaking them up, and discard the skins.
Dice one onion, one celery stalk and one garlic clove. Gently fry them in extra virgin olive oil in a large pan, adding salt, a stalk of rosemary and a splash of white wine.
Add the chestnuts and chickpeas, along with their cooking liquid (or use two tins of chickpeas and 1.5 litres of water). Simmer for 20 minutes.
Add more water and once boiling, add the pasta (200 g) and cook until al dente. Drizzle with the freshest olive oil you have and serve.