IT
ES
EN
Chickpea and chestnut soup is a rustic and hearty dish that recalls ancient peasant traditions.
Rich in authentic and genuine flavors, this soup combines the creaminess of chickpeas with the delicate sweetness of chestnuts, creating a perfect balance between taste and nourishment.
Perfect for autumn and winter days, this soup warms the heart and the table, offering simple comfort food but rich in history and flavor.
A first course that enhances the products of the earth, ideal for those who love to rediscover traditional cuisine and its most authentic ingredients.
Boil the peeled chestnuts and chickpeas.
Sieve some of the chickpeas and put them back in the pot, keeping the cooking water.
Add the peeled and roughly crumbled chestnuts, salt, add the broken tagliolini and cook them.
Separately, prepare a soffritto with oil, garlic, chili pepper and rosemary needles and add it to the rest.
Leave to flavor for a few minutes and serve. Traditionally it was a Christmas soup with dried chestnuts on slices of stale homemade bread.