Chickpea and Chestnut Soup

Name: Chickpea and Chestnut Soup
Yield: Makes 3-4 servings
Cuisine: Italian
Ingredients: 4-6 fresh sage leaves; 2 tablespoons extra virgin olive oil; 2 fresh garlic cloves, peeled, smashed, minced; 2 fresh rosemary sprigs; 3-4 sprigs fresh flatleaf parsley, coarsely chopped, for garnish; Sea salt; Pinch of chili flakes; ½ cup dried chickpeas, soaked for 1 hour with 2 teaspoons baking soda; 10-12 fresh chestnuts, boiled, peeled, coarsely chopped; ½ cup dried chickpeas, soaked for 1 hour with 2 teaspoons baking soda

Zuppa di Ceci e Castagne

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I know what you’re thinking: won’t this soup be beige? Don’t let the mild-mannered color fool you; this soup is deliciously sweet, satisfying, and rich without being heavy. And because it nourishes our spleen energy, well, it’s pretty much the perfect starter course.

Ingredients

½ cup dried chickpeas, soaked for 1 hour with 2 teaspoons baking soda
10-12

Europe
Italy
Starter
Soup
Mediterranean
Gluten-free
Vegan

Method

Drain soaked chickpeas and rinse them very well to remove the baking soda. Transfer them to a pot with 1½ cups spring or filtered water. Add one sprig of rosemary, bring to a boil. Cover, reduce heat to low and cook until tender, about an hour. Drain the chickpeas and reserve the cooking water.

While the chickpeas cook, bring another pot of water with the chestnuts to the boil. Cook ove