Chickpeas Cream Soup (Vellutata di ceci)

INGREDIENTS: (4 servings)
200 Grams Chickpeas
50 Grams Fontina Cheese
4 Sandwich bread
2 Tbsp Extra Virgin Olive Oil
1 Onion
1 Clove garlic
1 Sprig Rosemary
Salt and Pepper

Leave the chickpeas in lukewarm water for one day.
The day after prepare the cream: put the chickpeas in a pot with a litre and a half of cold water and the onion.
Put on the heat, bring to a boil and add the salt. Cover and cook on medium heat for 2 hours stirring frequently.
In a saucepan heat the olive oil, brown the garlic and the rosemary add salt and pepper.
Remove garlic and rosemary, pour this spicy oil all over the soup of chickpeas.
Pour the soup into the dishes and serve with toasted bread slices
Grate Fontina cheese on the bread and hold under the grill and let cheese melt till it forms a gilded crust.