Recipe Tip: Chickpea and Chestnut Soup

Instructions

1. Step 1

   Soak the chickpeas overnight in plenty of water, then rinse well. Bring 1 litre of water to a boil, add the chickpeas and cook until soft, about 45 minutes.

2. Step 2

   While the chickpeas are cooking, prepare the chestnuts. If using fresh chestnuts, cut the chestnuts on one side with a sharp knife. Put in a pan with water to cover, add the bay leaves and fennel seeds, bring to a boil and simmer over low heat until tender, about 35 minutes. Drain, leave to cool slightly, peel and roughly chop or crumble.

3. Step 3

   If using pre-cooked chestnuts, bring them to the boil briefly with the spices, leave off the heat for 30 minutes, then roughly chop or crumble.

4. Step 4

   Fry the pancetta in a pan large enough for the soup in the olive oil over a low heat until crispy. Lift out and set aside for later.

5. Step 5

   Add the garlic and onion and sauté both until the onions are soft and translucent. Add the chestnuts and fry briefly, then add the chickpeas and their cooking liquid.

6. Step 6

   Season with salt and pepper and simmer for 15 minutes, stirring frequently, until the soup becomes creamy. Add the pancetta.

7. Step 7

   Before serving, season each plate with a drizzle of olive oil and extra pepper and garnish with a little parsley, if desired. Enjoy with toasted bread.

8. Step 8

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9. Step 9

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10. Step 10

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11. Step 11

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12. Step 12

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