Soup with chickpea and chestnuts
A simple soup like its ingredients. It is in its simplicity that lies the richness of this dish. Rich taste and nutritional values. The chickpeas and chestnuts come together in a dish that comfort us on cold days of winter.
recipe given by our chef at .
300 g dried chickpeas
600 g of fresh chestnuts
1 clove of garlic
2-3 bay leaves
5 tablespoons extra virgin olive oil
These ingredients are able to feed: 4persons
- 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.