Zuppa di ceci e castagne is a traditional soup originating from Lazio. It's usually made with a combination of chickpeas, chestnuts, pancetta, onions, garlic, olive oil, tomatoes, parsley, dried chili peppers, meat stock, and salt. The pancetta, onion, and garlic are fried in olive oil and mixed with chopped tomatoes and parsley.

The chickpeas and dried chili peppers are added to the pot and the mixture is covered with stock and slowly simmered for more than an hour. Once the chickpeas soften, the soup is seasoned with salt and the chestnuts are added to the soup. It's then simmered for about twenty minutes until the chestnuts are soft, and the soup is ready to be enjoyed.