When temperatures start to drop and the days grow shorter, the body craves spoon dishes that embrace us from within. This chickpea and chestnut soup is, without a doubt, the ideal choice for this season. Originating from the area of Viterbo, in Upper Lazio, this preparation unites the tradition of Italian peasant cooking with the sweetness and texture that nature gifts us. It is a wonderful balance between the body provided by the legume, the sweet softness of the autumn fruit, and the balsamic touch of fresh herbs.
Contents
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Main ingredients
For 4 people
⏱ Preparation time: 10 min
⏱ Cooking time: 30 min
- 700 g cooked and drained chickpeas
- 360 g cooked and peeled chestnuts
- 900 ml vegetable broth
- 2 garlic cloves
- 2 sprigs of fresh rosemary
- 1 bay leaf
- Tomato paste
- Extra virgin olive oil
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the chickpea and chestnut soup step by step
Flavoring the oil with garlic and rosemary
First, separate the leaves from the rosemary sprig and set them aside. In a pot, heat a good splash of extra virgin olive oil over low heat. Add the stripped rosemary stem, the bay leaf, and the garlic cloves cut in half. Let the oil perfume slowly without letting the garlic burn. Once the garlic is golden, remove it along with the rosemary stem.
Sautéing the chickpeas, the secret to the flavor
Next, add the drained chickpeas to the pot. This is the step that changes everything. Let them soak up the aroma of the oil for about 3 or 4 minutes over medium heat. When you see that they have dried out a bit and start to create a slight crust on the bottom, add a couple of teaspoons of tomato paste. Mix well for half a minute so that everything integrates perfectly.
Adding the broth and chestnuts
Then, pour the hot vegetable broth (or the chickpea cooking water if you cooked them at home) over the sautéed mixture. Let it come to a gentle boil and cook for 10 minutes. After this time, add the cooked chestnuts cut in half. Cook for another 10 minutes.
The final touch for a perfect texture
Finally, turn off the heat. Remove the bay leaf. Now, give it a quick pulse with a hand blender directly in the pot. We don’t want to blend everything, just a third of the mixture, to give body and consistency to the broth. Taste and adjust the salt. To finish, add the finely chopped fresh rosemary leaves.
Serve and enjoy your soup
Serve the soup piping hot with a little freshly ground black pepper and a drizzle of raw olive oil. Accompany it with a few slices of toasted bread served separately, so the bread doesn’t lose its crunch. It is a simple, economical, and truly delicious dish.
Chef’s tips for a perfect chickpea and chestnut soup
The strategic use of rosemary
Rosemary is used in two stages. First, we only use the stem to flavor the initial oil. However, the chopped fresh leaves are added at the end, with the heat turned off. If you fry the leaves for too long, they will release an unwanted resinous bitterness. At the end, however, they provide an unmatched freshness.
Cooked chestnuts to save time
To make the recipe quick and easy, I recommend using chestnuts that come already cooked and peeled. Also, by adding them halfway through cooking and halved, we manage to soften them, releasing their sweetness without them disintegrating completely, maintaining a wonderful texture in every spoonful.
Salt, always at the last moment
Since the broth reduces during cooking and canned chickpeas already contain salt, it is essential to taste and salt the soup only when turning off the heat. This way you will have total control and avoid surprises.
Frequently Asked Questions
Can I use dried chickpeas for this recipe?
Yes, of course. Soak them for 12 hours and then cook them over very low heat with garlic and bay leaf for an hour and a quarter. Remember to use their own cooking water instead of vegetable broth; it will give the dish a spectacular flavor.
How do I peel chestnuts if I prefer to use them fresh?
Make a cross-shaped cut on them and boil them with bay leaf for about 30 minutes. The trick is to peel them while hot, taking them out of the water three at a time. If they cool down, the thin skin will stick.
Is it mandatory to blend part of the chickpea and chestnut soup?
It is not mandatory, but it is a fantastic trick to give body and creaminess to the broth without adding external thickeners. Just a quick touch with the blender is enough.
Can I prepare it the day before?
Absolutely. Like many legume stews, the flavors settle and intensify with resting. Keep it in the fridge and heat it over low heat before serving.
Should the toasted bread be put inside or outside the plate?
It depends on your taste. Some people prefer to place the bread at the bottom of the plate and pour the soup over it so it soaks up, but I like to serve it separately to keep the crunch.
Related recipes you will love
If you like autumn flavors and Italian spoon dishes, here are other suggestions to keep enjoying:
- Pasta e ceci Roman style: a classic recipe with chickpeas, comforting and with a lot of history.
- Mushroom Risotto: the great classic of northern Italy that captures all the aroma of the forest in autumn.
- Traditional Minestrone Soup: the healthiest and most delicious Italian vegetable and pasta recipe.
Enjoy your chickpea and chestnut soup this autumn!
This recipe proves that peasant cooking holds the secrets to the purest and most comforting flavors. Go ahead and prepare it at home and tell me in the comments what you thought of the balance of this Viterbese soup.
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Enjoy your meal!
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The card
Chickpea and chestnut soup: the perfect autumn balance
Ingredients
- 700 g cooked and drained chickpeas
- 360 g cooked and peeled chestnuts
- 900 ml vegetable broth or chickpea cooking water
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 1 leaves bay leaf
- 2 teaspoons tomato paste
- 8 tablespoons extra virgin olive oil
- 4 slices day-old bread
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Separate the leaves from the rosemary sprigs and set them aside for the end
- Heat the olive oil over low heat in a pot
- Add the stripped rosemary sprig, the bay leaf, and the garlic cut in half
- Remove the garlic and the rosemary sprig when the garlic begins to brown
- Incorporate the drained chickpeas and sauté them for about 4 minutes
- Add the tomato paste and mix well for half a minute
- Pour the hot vegetable broth over the chickpeas
- Let it simmer gently for about 10 minutes
- Add the chestnuts cut in half and cook for another 10 minutes
- Turn off the heat and remove the bay leaf
- Blend one third of the soup directly in the pot to give it consistency
- Taste for salt, adjust if necessary, and add the finely chopped rosemary leaves
- Serve hot with black pepper, a drizzle of olive oil, and the toasted bread on the side
