300 g dried chickpeas
600 g of fresh chestnuts
1 clove of garlic
2-3 bay leaves
5 tablespoons extra virgin olive oil
- This course is: First Course
- Difficult to prepare: EASY
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
Soak in cold water for at least 12 hours the dried chickpeas. It 'important that the beans are covered with water for at least 2 fingers.
After 12 hours, drain the chickpeas, rinse them and put them to cook in cold water, absolutely no salt, along with bay and a sprig of rosemary. The water must pass two or three fingers the level of chickpeas. It will take at least an hour and a half before the chickpeas are cooked, however you need to wait until the white skin will start to peel off. While the chickpeas are on the fire, boil the chestnuts in salted water for at least 40 minutes.
Once they are boiled, peel them while still warm. Keep aside. When the beans are ready, and their cooking water will be greatly reduced, sauté with olive oil, crushed garlic in a shirt and a few leaves of rosemary. Once the sauce is well seasoned add the chickpeas together with chestnuts. At this point mix everything and blend it with an immersion blender to obtain a coarse cream. You should keep some big chestnut. Add salt and pepper to taste. At this point "Finito!" serve with a drizzle of extra virgin olive oil.
I tell you this recipe
This soup is usually served in central Italy, especially in the Tuscia near Viterbo in Lazio. Poor but rich in flavor, the ingredients reminds the peasant culture of past centuries. The vegetables and chestnuts in the woods made possible to overcome long and harsh winters when the food was scarce.
The soup of chickpeas and chestnuts is a first course of high nutritional value. Both of the main ingredients are excellent sources of carbohydrates, especially the chestnut. In addition, the chickpeas (like other legumes) are a good source of protein in the medium biological value and if the soup is consumed in combination with some cereal you can also overcome the lack of sulfur amino acids typical of legumes.
Chickpeas, compared to other legumes, are also high in fat and with chestnuts and olive oil make this dish a good source of linoleic acid (essential fatty acid).
Due to the combination of the various ingredients, this dish appears to be particularly rich in certain minerals such as calcium, phosphorus, potassium and zinc and especially vitamins of group B (B1, B2, niacin, B6 and folate), but also of vitamin E.
Both chestnuts and chickpeas are particularly rich in dietary fiber, then these foods help intestinal peristalsis and constipation problems, but. On the other hand, they are contraindicated for people suffering from colitis and gastritis, so for these it is recommended a very moderate consumption.
words to remember
Soup, chickpea, chestnuts
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