{"id":20915,"date":"2026-09-29T17:59:16","date_gmt":"2026-09-29T15:59:16","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=20915"},"modified":"2026-10-02T10:19:04","modified_gmt":"2026-10-02T08:19:04","slug":"chickpea-and-chestnut-soup-the-perfect-autumn-balance","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/","title":{"rendered":"Chickpea and chestnut soup: the perfect autumn balance"},"content":{"rendered":"<p>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 <a href=\"https:\/\/maps.app.goo.gl\/gsS4qbfqSo2QE93y9\">Viterbo<\/a>, in Upper <a href=\"https:\/\/es.wikipedia.org\/wiki\/Lacio\">Lazio<\/a>, 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.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-flat ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">\u00cdndice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Watch_the_video_with_all_the_steps\" >Watch the video with all the steps<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Main_ingredients\" >Main ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#How_to_prepare_the_chickpea_and_chestnut_soup_step_by_step\" >How to prepare the chickpea and chestnut soup step by step<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Serve_and_enjoy_your_soup\" >Serve and enjoy your soup<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Chefs_tips_for_a_perfect_chickpea_and_chestnut_soup\" >Chef&#8217;s tips for a perfect chickpea and chestnut soup<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Frequently_Asked_Questions\" >Frequently Asked Questions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Related_recipes_you_will_love\" >Related recipes you will love<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Enjoy_your_chickpea_and_chestnut_soup_this_autumn\" >Enjoy your chickpea and chestnut soup this autumn!<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#The_latest_video_recipes_from_my_channel\" >The latest video recipes from my channel!<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#The_card\" >The card<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Chickpea_and_chestnut_soup_the_perfect_autumn_balance\" >Chickpea and chestnut soup: the perfect autumn balance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Ingredients\" >Ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Instructions\" >Instructions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/chickpea-and-chestnut-soup-the-perfect-autumn-balance\/#Video\" >Video<\/a><\/li><\/ul><\/nav><\/div>\n\n<hr \/>\n<div class=\"videobox\">\n<h3><span class=\"ez-toc-section\" id=\"Watch_the_video_with_all_the_steps\"><\/span><strong>Watch the video with all the steps<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Below you can see the video with all the steps of the recipe to prepare <strong>chickpea and chestnut soup<\/strong> in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6ac03a35ca760\" data-id=\"fDAz6VHqFS4\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-fDAz6VHqFS4-6ac03a35ca760\" data-vid=\"fDAz6VHqFS4\"   data-src=\"https:\/\/www.youtube.com\/embed\/fDAz6VHqFS4?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/fDAz6VHqFS4\/hqdefault.jpg\"  alt=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div>\n<\/div>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Main_ingredients\"><\/span><strong>Main ingredients<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4>For 4 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 30 min<\/p>\n<ul>\n<li>700 g cooked and drained chickpeas<\/li>\n<li>360 g cooked and peeled chestnuts<\/li>\n<li>900 ml vegetable broth<\/li>\n<li>2 garlic cloves<\/li>\n<li>2 sprigs of fresh rosemary<\/li>\n<li>1 bay leaf<\/li>\n<li>Tomato paste<\/li>\n<li>Extra virgin olive oil<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20831\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Sopa-de-garbanzos-y-castanas-el-equilibrio-perfecto-de-otono-1.jpg\"  alt=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Sopa-de-garbanzos-y-castanas-el-equilibrio-perfecto-de-otono-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Sopa-de-garbanzos-y-castanas-el-equilibrio-perfecto-de-otono-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Sopa-de-garbanzos-y-castanas-el-equilibrio-perfecto-de-otono-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"How_to_prepare_the_chickpea_and_chestnut_soup_step_by_step\"><\/span><strong>How to prepare the chickpea and chestnut soup step by step<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><strong>Flavoring the oil with garlic and rosemary<\/strong><\/h4>\n<p>First, separate the leaves from the rosemary sprig and set them aside. In a pot, heat a good splash of <strong>extra virgin olive oil<\/strong> 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.<\/p>\n<h4><strong>Saut\u00e9ing the chickpeas, the secret to the flavor<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Adding the broth and chestnuts<\/strong><\/h4>\n<p>Then, pour the hot vegetable broth (or the chickpea cooking water if you cooked them at home) over the saut\u00e9ed 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.<\/p>\n<h4><strong>The final touch for a perfect texture<\/strong><\/h4>\n<p>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&#8217;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.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Serve_and_enjoy_your_soup\"><\/span><strong>Serve and enjoy your soup<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>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&#8217;t lose its crunch. It is a simple, economical, and truly delicious dish.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Chefs_tips_for_a_perfect_chickpea_and_chestnut_soup\"><\/span><strong>Chef&#8217;s tips for a perfect chickpea and chestnut soup<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><strong>The strategic use of rosemary<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Cooked chestnuts to save time<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Salt, always at the last moment<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3><span class=\"ez-toc-section\" id=\"Frequently_Asked_Questions\"><\/span>Frequently Asked Questions<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use dried chickpeas for this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How do I peel chestnuts if I prefer to use them fresh?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it mandatory to blend part of the chickpea and chestnut soup?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I prepare it the day before?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\">\n<h4>Should the toasted bread be put inside or outside the plate?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Can I use dried chickpeas for this recipe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"How do I peel chestnuts if I prefer to use them fresh?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it mandatory to blend part of the chickpea and chestnut soup?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can I prepare it the day before?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Should the toasted bread be put inside or outside the plate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }]\n  }\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Related_recipes_you_will_love\"><\/span><strong>Related recipes you will love<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>If you like autumn flavors and Italian spoon dishes, here are other suggestions to keep enjoying:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-e-ceci-pasta-con-garbanzos-a-la-romana-2\/\" target=\"_new\" rel=\"noopener\">Pasta e ceci Roman style<\/a><\/strong>: a classic recipe with chickpeas, comforting and with a lot of history.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/mushroom-risotto-the-recipe-for-a-traditional-creamy-italian-autumn-dish\/\" target=\"_new\" rel=\"noopener\">Mushroom Risotto<\/a><\/strong>: the great classic of northern Italy that captures all the aroma of the forest in autumn.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/sopa-minestrone-tradicional-receta-italiana-de-verduras-y-pasta-2\/\" target=\"_new\" rel=\"noopener\">Traditional Minestrone Soup<\/a><\/strong>: the healthiest and most delicious Italian vegetable and pasta recipe.<\/li>\n<\/ul>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Enjoy_your_chickpea_and_chestnut_soup_this_autumn\"><\/span><strong>Enjoy your chickpea and chestnut soup this autumn!<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>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.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your steaming creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3><span class=\"ez-toc-section\" id=\"The_latest_video_recipes_from_my_channel\"><\/span>The latest video recipes from my channel!<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.5K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/5dEbbycAskk\\\/sddefault.jpg&quot;}\" data-video-id=\"5dEbbycAskk\">\n            <span class=\"sby-screenreader\">El guiso de pollo y calabaza que vas a repetir este oto\u00f1o \ud83c\udf42\ud83c\udf44\u200d\ud83d\udfeb<\/span>\n            <img  title=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n            <span 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class=\"centertext\"><h3><span class=\"ez-toc-section\" id=\"The_card\"><\/span>The card<span class=\"ez-toc-section-end\"><\/span><\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"20838\">\n<h2 class=\"vrtl-recipe__title\"><span class=\"ez-toc-section\" id=\"Chickpea_and_chestnut_soup_the_perfect_autumn_balance\"><\/span>Chickpea and chestnut soup: the perfect autumn balance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Sopa-de-garbanzos-y-castanas-el-equilibrio-perfecto-de-otono.jpg\"  alt=\"Chickpea and chestnut soup: the perfect autumn balance ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A comforting traditional recipe from Upper Lazio with chickpeas, chestnuts, and a fresh touch of rosemary. Perfect for savoring autumn.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">40 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">4 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">350 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">chestnuts, Italian cuisine, comfort food, chickpeas, autumn recipe, soup<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">700<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cooked and drained chickpeas<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">360<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cooked and peeled chestnuts<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">900<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">vegetable broth or chickpea cooking water<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">cloves<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">sprigs<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh rosemary<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">leaves<\/span> <span class=\"vrtl-recipe__ingredient-name\">bay leaf<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">teaspoons<\/span> <span class=\"vrtl-recipe__ingredient-name\">tomato paste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">8<\/span> <span class=\"vrtl-recipe__unit\">tablespoons<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__unit\">slices<\/span> <span class=\"vrtl-recipe__ingredient-name\">day-old bread<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Freshly ground black pepper to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Instructions\"><\/span>Instructions<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Separate the leaves from the rosemary sprigs and set them aside for the end<\/li>\n<li class=\"vrtl-recipe__step\">Heat the olive oil over low heat in a pot<\/li>\n<li class=\"vrtl-recipe__step\">Add the stripped rosemary sprig, the bay leaf, and the garlic cut in half<\/li>\n<li class=\"vrtl-recipe__step\">Remove the garlic and the rosemary sprig when the garlic begins to brown<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the drained chickpeas and saut\u00e9 them for about 4 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Add the tomato paste and mix well for half a minute<\/li>\n<li class=\"vrtl-recipe__step\">Pour the hot vegetable broth over the chickpeas<\/li>\n<li class=\"vrtl-recipe__step\">Let it simmer gently for about 10 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Add the chestnuts cut in half and cook for another 10 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Turn off the heat and remove the bay leaf<\/li>\n<li class=\"vrtl-recipe__step\">Blend one third of the soup directly in the pot to give it consistency<\/li>\n<li class=\"vrtl-recipe__step\">Taste for salt, adjust if necessary, and add the finely chopped rosemary leaves<\/li>\n<li class=\"vrtl-recipe__step\">Serve hot with black pepper, a drizzle of olive oil, and the toasted bread on the side<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Video\"><\/span>Video<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/fDAz6VHqFS4\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. Watch the video with all the steps Below you can see the video with all the steps of the recipe to prepare chickpea and chestnut soup in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 4 people &#x23f1; Preparation time: 10 min &#x23f1; 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. &nbsp; 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. Saut\u00e9ing 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 saut\u00e9ed 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&#8217;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&#8217;t lose its crunch. It is a simple, economical, and truly delicious dish. &nbsp; Chef&#8217;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. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your steaming creations! Enjoy your meal! Chickpea and chestnut soup: the perfect autumn balance A comforting traditional recipe from Upper Lazio with chickpeas, chestnuts, and a fresh touch of rosemary. Perfect for savoring autumn. DishFirst course CuisineItalian Preparation time10 minutes Cooking time30 minutes Total time40 minutes Servings4 Calories350 kcal AuthorMia Villar Raurich Tagschestnuts, Italian cuisine, comfort food, chickpeas, autumn recipe, soup 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 saut\u00e9 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 Video<\/p>\n","protected":false},"author":1,"featured_media":20827,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[3477,3404,5052,3476,3421,3475,3623],"class_list":["post-20915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-bay-leaf-en","tag-bread","tag-chestnuts","tag-chickpeas","tag-garlic","tag-rosemary","tag-tomato-paste-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chickpea and chestnut soup: the perfect autumn balance ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"A comforting traditional Italian recipe with chickpeas, chestnuts, and a fresh touch of rosemary. 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