Ingredients
The following ingredients have 4 Servings
- 150 g (3/4 cup) dried chickpeas or 1 can chickpeas
- 150-200 g boiled, peeled chestnuts
- 2 garlic cloves, whole, slightly smashed
- 2 rosemary sprigs
- 4 sage leaves
- 1 bay leaf
- 2 Tbsp e.v.o. oil
- salt and pepper
- pinch of chili flakes (optional)
- Croutons for topping (g.f if you're going gluten-free)
Instruction
- Soak the dried chickpeas with a touch of coarse salt overnight.
- The next day rinse them and add them to a pot with 2 cups of cold water.
- Add the bay leaf and a sprig of rosemary, bring to a simmer and cook for 2 hours, or until tender. With a colander, drain them and set them aside, while keeping the cooking water.
- In another pot on the stove, add the fresh chestnuts and cold water, and boil for about half an hour. Allow to cool a bit, then peel, removing the tougher outer skin and the inner skin as well. (Do not wait till they are completely cold or they will be harder to peel).
- Crumble 3/4 of the chestnuts with your hands (leaving some whole or in chunks for final texture).
- Puree about half of the chickpeas and some of the water with a blender (it helps achieve the smooth, creamy texture).
- In another pot, add 2 tablespoons of e.v.o. oil, garlic, sage and rosemary. Add chili flakes, if using.
- Add the chickpeas, whole and pureed, the crumbled (and whole) chestnuts, salt and pepper.
- Pour the chickpea cooking liquid, and some more water, if necessary.
- Simmer for half an hour.
- Toss the croutons in a saute pan with e.v.o. oil, salt, pepper, rosemary until golden.
- Serve the soup in a bowl with a little drizzle of olive oil, some freshly ground black pepper, and the toasted croutons.
