The time of the year between Halloween and Bonfire Night is the perfect time to celebrate autumn in all its glory! In Italy, chestnuts are an iconic symbol of the season – much more than pumpkins! From roasting them on street corners to using them in various dishes, the chestnut’s versatility is celebrated in every kitchen.
But chestnuts are not just a delicious treat, they are also rich in nutrients such as copper, manganese, vitamin B6, vitamin C, thiamine, folate and riboflavin. They also contain a whopping 11% RDA of potassium as well as a good amount of antioxidants.
And for the carbophobics out there: even if chestnuts are higher in carbs than most nuts, they are a good source of fiber that we all know helps preventing blood sugar spikes and maintain gut health.
However, in the UK, they remain somewhat of a rarity. Fresh chestnuts can be hidden gems, but if you manage to find some, there is one recipe you absolutely must try: Chestnuts and Chickpeas Soup
With just a handful of simple ingredients, this soup is an ideal choice for a comforting and earthy meal, that will warm our body and spirit as we enjoy the brisk evening air and the changing leaves.
So, if you’re lucky enough to find fresh chestnuts in the UK during this autumn, don’t miss the opportunity to savour the Chestnuts and Chickpeas Soup – a delightful taste of the season that will surely become a cherished tradition in your home.
Chestnuts and Chickpeas Soup
Ingredients
- 300 grams Boiled Chestnuts
- 200 grams Cooked Chickpeas
- 250 grams Vegetable broth or Water
- 1 Small Onion
- 1 Carrot
- 1 Garlic Clove
- Mixed Spices (Rosemary, Parsley, Laurel, Smoked Paprika)
- 3 tbsp Olive Oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots and garlic and sauté until they become translucent.
- Add the boiled chestnuts to the pot and stir them for 5 minutes.
- Incorporate the chickpeas, pour in the vegetable broth (or simple hot water) and bring the mixture to a boil.
- Season the soup with the spices (feel free to use your favourite ones, but we strongly recommend to include the rosemary!). Reduce the heat to low and let it simmer for 20-25 minutes.
- For a richer, creamier texture, ladle out a portion of the soup and use a hand blender to puree it in a separate container. Then, reintroduce the blended mixture back into the pot and stir.
- Your soup is ready! Serve it hot, garnished with some additional parsley and a drizzle of olive oil.
