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Chestnuts and Chickpeas Soup

Autumn in a Bowl: a comforting soup that combines the delicate, sweet, and nutty flavor of chestnuts with the heartiness of chickpeas.
Print Recipe
Total Time 40 minutes
Course Main Course, Soup
Cuisine Italian
Servings 2

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.