Chickpea soup with chestnuts and bread croutons is perfect comfort food for cold evenings. This simple soup could also suit those who choose a vegetarian or vegan diet. Once a very poor dish, it’s now rediscovered as a rich and tasty dish, especially easy to make during autumn when chestnuts are more readily available. This soup is a recipe that goes way back in the culinary tradition of central Italy, a true treasure for mountain people, found in various versions, Umbrian, Abruzzese… but always genuine and simple, like the black chickpea soup. If you feel like it, discover other recipes on my blog.giallozafferano.it/vaipinacucina/

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

433.11 Kcal

calories per serving

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Energy 433.11 (Kcal)
Carbohydrates 54.10 (g) of which sugars 4.22 (g)
Proteins 12.80 (g)
Fat 18.77 (g) of which saturated 2.65 (g)of which unsaturated 2.51 (g)
Fibers 8.21 (g)
Sodium 386.42 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for preparing chickpea soup with chestnuts

9 oz dried chickpeas
3.5 oz chestnuts
6 stale bread
to taste extra virgin olive oil
1 bunch rosemary
1 clove garlic
to taste salt
1 chili pepper

Tools for preparing chickpea soup with chestnuts

Bowl
Casserole
Pan
Blender
Ladle

Preparation of chickpea soup with chestnuts

The night before making the soup, soak the chickpeas and dried chestnuts together in plenty of water.
To prepare the chickpea soup, proceed as follows: cook the chickpeas with the chestnuts, a clove of garlic, a sprig of rosemary, and a little salt for about thirty minutes covered with plenty of water.
Cut six slices of homemade bread and if you prefer, rub some garlic on top.
Cut the bread into squares and season with salt and oil, then toast in the oven for about ten minutes.
Meanwhile, infuse the oil with garlic, chili pepper, and a sprig of rosemary.
When the soup is cooked, take a handful of chickpeas and chestnuts with some cooking water and
Using an immersion blender, puree a portion of chickpeas and chestnuts.
Combine the puree with the rest of the soup.
Add the garlic and rosemary infused oil with chili pepper.
Ready! Serve the soup with toasted bread croutons.