Zuppa di Ceci e Castagne Umbra

Name: Zuppa di Ceci e Castagne Umbra
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 400 g Cooked chickpeas; 250 g cooked chestnuts; 45 ml umbrian extra virgin olive oil; 2 Garlic cloves; 1 sprig Fresh rosemary; 4 fresh sage leaves; 900 ml Vegetable stock; 1 tsp Fine sea salt; 0.5 tsp Black pepper

A rustic Umbrian autumn soup of tender chickpeas and sweet chestnuts simmered with rosemary, garlic, and peppery olive oil from the Valnerina hills.

🇮🇹Italy· Umbria

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 420 kcal

Ingredients

0 of 9 gathered

Servings

400 g Cooked chickpeas — drained, cooked from dried or tinned
250 g cooked chestnuts — peeled and roughly crumbled
45 ml umbrian extra virgin olive oil — plus extra to finish
2 Garlic cloves — peeled and lightly crushed
1 sprig Fresh rosemary — whole sprig
4 fresh sage leaves — whole leaves
900 ml Vegetable stock — hot, or bean cooking liquid
1 tsp Fine sea salt — to taste
½ tsp Black pepper — freshly cracked

Equipment

•Terracotta pot or heavy saucepan
•Wooden spoon
•Ladle
•Immersion blender

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 16 g
carbs: 58 g
fibre: 11 g
protein: 14 g
calories: 420 kcal

Instructions

1
Heat the extra virgin olive oil in a heavy-bottomed pot over medium heat.
2
Add the crushed garlic cloves, rosemary sprig, and sage leaves.
3
Fry gently for two minutes until aromatic without letting the garlic brown.
4
Tip in the cooked chickpeas and crumbled chestnuts.
5
Stir for two minutes until the pulses and chestnuts are well coated in herb oil.
6
Pour in the hot stock, then season with fine sea salt and black pepper.
7
Bring to a gentle boil, then lower the heat to a steady simmer.
8
Simmer uncovered for twenty-five minutes until the flavours meld and chestnuts soften slightly.
9
Remove the rosemary stem and garlic cloves.
10
Ladle one cup of soup into a small jug, blend until smooth, and stir it back into the pot.
11
Ladle the thick soup into warmed bowls and finish with a generous drizzle of raw olive oil.

Chef's tips

Use the cooking broth from dried chickpeas if cooking them from scratch, as it creates an intensely savoury broth. A robust, peppery Umbrian olive oil is essential at the end to balance the natural sweetness of the chestnuts.

Ingredient substitutions

vacuum-packed cooked chestnuts → fresh chestnuts boiled in salted water with a bay leaf until tender, then peeled warm
vegetable stock → chickpea cooking broth for a richer, more traditional body

Storage

Store in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a saucepan over medium-low heat, stirring in a few tablespoons of warm water to loosen the broth.

Common mistakes to avoid

•Boiling the soup vigorously, which turns the chestnuts completely into mush instead of retaining satisfying pieces
•Skipping the final raw olive oil drizzle, which provides the necessary fruity, bitter contrast to the sweet chestnut base

Serving suggestions

Serve hot with thick slices of grilled country bread rubbed with fresh garlicPair with a glass of medium-bodied Umbrian red wine such as Rosso di Montefalco