Slice the onion, celery and carrot, then mash the garlic into a paste. Heat the olive oil in a deep pan over a medium heat. Add the chopped vegetables and garlic to the pan and cook until soft.

Pour over the white wine and increase the heat. Cook until the wine has reduced by about half. Then add the bay leaf, thyme, stock and cooked chickpeas to the pan. Bring to a boil and then turn down to a simmer. Cook for about 20 minutes with the lid off. Season to taste.

Quarter the whole chestnuts, salt them heavily. Heat a pan over a high heat and add the chestnuts. Toasting for around 3-5 minutes. Be careful to not let them burn.

Serve the soup in bowls and throw the chestnuts over the top of the soup.