Chickpea and Chestnut Soup

Chickpea and chestnut soup is a warming and nourishing dish, perfect for cold days. Here is how to prepare it, with an Italian twist:

Ingredients

• 250 grams of dry chickpeas
• 200 grams of fresh chestnuts (or precooked if you prefer)
• 1 medium onion
• 1 clove of garlic
• 1 sprig of rosemary
• 1 bay leaf
• 1 liter of vegetable broth
• Salt and pepper to taste
• Extra virgin olive oil
• Grated Parmesan cheese (optional)
• Crispy croutons for serving

Preparation

1. If you are using dry chickpeas, remember to soak them the night before. Drain the chickpeas and place them in a pot with plenty of cold water, bring to a boil and cook for about an hour or until they are tender.
2. In the meantime, prepare the chestnuts by scoring the skin and boiling them in water for about 20 minutes. Drain and peel them.
3. Slice the onion and garlic and sauté them in a large pot with a drizzle of olive oil, rosemary, and bay leaf until they become translucent.
4. Add the chickpeas and chestnuts to the pot and let them flavor for a few minutes.
5. Pour in the vegetable broth and cook with the lid on for about 30 minutes, adjusting the salt and pepper.
6. Once the chickpeas and chestnuts are soft, you can choose to leave the soup as is for a more rustic texture or blend part of it with an immersion mixer for a creamier effect.
7. Serve the soup hot with a drizzle of raw olive oil, a sprinkle of parmesan (if you wish), and crispy croutons.

Curiosity

This soup has roots in the peasant tradition, where it was important to use ingredients that were easily available and nutritious. Chickpeas bring a good protein content, while chestnuts add a natural sweetness and many complex carbohydrates, making this dish hearty and comforting. In some variations, especially in Tuscany, it is common to also add black cabbage (kale).