Zuppa di Ceci e Castagne
A comforting autumn soup of tender chickpeas and sweet chestnuts simmered with rosemary, garlic, and olive oil from the Piceno hills.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Heavy-bottomed saucepan or terracotta pot
- •Slotted spoon
- •Ladle
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 12 g
- carbs
- 64 g
- fibre
- 11 g
- protein
- 14 g
- calories
- 410 kcal
Instructions
- 1
Warm the extra virgin olive oil in a heavy pot over medium heat.
- 2
Add the crushed garlic, rosemary sprig, and sage leaves to the oil.
- 3
Fry gently for two minutes until fragrant without letting the garlic brown.
- 4
Stir in the tomato paste until it dissolves evenly in the oil.
- 5
Add the cooked chickpeas and chestnuts to the pot.
- 6
Pour in the hot vegetable broth to submerge the ingredients.
- 7
Bring the soup to a gentle boil over medium-high heat.
- 8
Lower the heat and simmer uncovered for twenty-five minutes.
- 9
Crush a ladleful of chickpeas against the pot side to thicken the broth naturally.
- 10
Season the soup with fine sea salt and freshly cracked black pepper.
- 11
Remove and discard the rosemary sprig and garlic cloves before serving.
Chef's tips
If using dried chestnuts, rehydrate them in warm water for two hours before simmering. Crushing a small portion of the chickpeas and chestnuts gives the broth a velvety body without adding flour or cream. Use the cooking water from home-boiled chickpeas for the deepest flavour.
Ingredient substitutions
- vacuum-packed chestnuts → roasted and peeled fresh chestnuts, roughly chopped
- vegetable broth → warm water seasoned with a pinch of sea salt
Storage
Store chilled in an airtight container for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring in a splash of water if too thick.
Common mistakes to avoid
- •Boiling too rapidly, which disintegrates the sweet chestnuts into an uneven mush.
- •Over-seasoning with tomato paste, which masks the delicate sweetness of the chestnuts.
Serving suggestions
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