Original recipe: http://food52.com/recipes/25556-chestnut-and-chickpea-soup
This is a rustic soup from central Italy. Traditionally, dried chickpeas are used- soak them for 12 hours before boiling them till soft. Chickpeas need to be boiled till soft, scored before boiled & peeled. Don't throw away the liquid used to cook these ingredients because it becomes the broth for the soup.
1) Smash the garlic cloves and saute them gently in the olive oil with the rosemary and sage, infuse the oil. When the garlic is soft, add the white wine to the pan, let evaporate for half a minute. Then, add the chickpeas, season with salt and cover with water.
2) Blend about half of the chickpeas to a smooth puree- a hand mixer is handy for this, but otherwise, transfer the chickpeas and some of the water to a blender and blend, then return the mixture to the pan. Add the chestnuts. Boil, uncovered for about 10 minutes or until the liquid has reduced and becomes creamy. The chestnuts can be left whole or broken up slightly with a spoon while cooking.
3) Remove the rosemary sprigs and serve with a drizzle of your very best extra virgin olive oil and freshly cracked black pepper.
Recipe by Emiko
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 108 (21%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 64.9mg||2 %|
|Potassium 1142.6mg||30 %|
|Total Carbohydrate 83.9g||25 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 62.4g|
|Protein 20.5g||29 %|
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Calories per serving: 518
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