Chestnut and Chickpea Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 14 hrs 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chickpeas
- Water for soaking
- water
- 250 g chestnut (s)
- Salt water
- 1 large onion (s)
- 1 large carrot
- 1 celery stalk
- 2 cloves garlic
- some olive oil
- 1 small pepper, dried, possibly
- salt and pepper
- herbs, fresh (e.g. bay leaves, thyme, rosemary)
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas overnight and cook them in fresh water without adding salt (pressure cooker approx. 10 minutes, normal pot approx. 90 minutes).
- Score the chestnut peel crosswise (best on the flat side) and cook in boiling salted water for 15-20 minutes. Then drain and let cool.
- In the meantime, peel the carrot and cut it into cubes, as well as the onion and the garlic cloves. Wash the celery and cut into small pieces together with the pepper.
- Fry everything in olive oil, add bay leaf and thyme or sprigs of rosemary if you like, add 1.5 - 2 liters of water and bring to the boil. Peel and halve the chestnuts and add to the boiling vegetable stock with the drained chickpeas. Let simmer for 30 minutes.
- If you like it a little creamier, you can puree about 1/3 of the soup 10 minutes before the end of the cooking time. Before serving, remove the bay leaves and sprigs of herbs, season with salt and pepper.
- Carefully pour a dash of olive oil over each plate. This soup is a traditional Christmas meal in Abruzzo. Ciabatta goes well with this.
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