This recipe demonstrates how a dish with poor and peasant origins, the Chickpea and chestnut soup from Christmas Eve, may still prove to be perfect for the lean dinner most important of the year. Here is a vegetarian first course tasty and also a lot easy to realize.
Ingrediants
- 150 g of dried chickpeas
- 1 small yellow onion
- 1 carrot
- 1 stick of celery
- 4 peeled tomatoes cut into small pieces
- 1 clove of garlic
- 1 sprig of rosemary
- 1 bay leaf
- 1 teaspoon of smoked paprika
- 150 g of boiled and peeled chestnuts
- 4 slices of Tuscan bread
- 30 g of aged Tuscan pecorino
- extra virgin olive oil
- salt
How to prepare: Chickpea and chestnut soup on Christmas Eve
There Chickpea and chestnut soup from Christmas Eve it’s a vegetarian first course that in many regions of central Italy, such as Umbria, tall Lazio And Abruzzo, was traditionally prepared for the Christmas Eve dinner. A dish of peasant origins, this soup was born in the places where chestnuts abounded that provided large quantities of chestnuts, excellent for drying and boiling throughout the winter.
Thanks to its delicious taste, this chickpea and chestnut soup it is still a vegetarian alternative to the classic Christmas recipes that are more demanding in terms of preparation and ingredients. the combination of chestnuts with legumes, as also demonstrated by the chestnut and legume soup, is particularly apt. The slightly sweet aftertaste is the characteristic note of this pairing.
There Chickpea and chestnut soup from Christmas Eve is a complete and invigorating dish, able to warm the coldest winter days. A tip: add a few spoonfuls of crushed or pureed chestnuts and chickpeas to the broth for an even more dense and tasty result.
Another classic of typical Italian cuisine, from northern Italy this time, is the chestnut and milk soup prepared with rice: a real treat. The pumpkin soup with porcini mushrooms, chestnuts and crispy bacon offers another delicious combination of wood, the one with mushrooms.
OTHER TASTY RECIPES: Tuscan-style pasta and chickpeas, chickpea and spring onion soup with croutons, chestnut tortelli with mushrooms, chestnut, spelled and chanterelle gnocchi
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
1h and 30 min
- Soaking time
-
12h
- Portions
-
4
How to prepare: Chickpea and chestnut soup on Christmas Eve
Start preparing the Christmas Eve soup by soaking the chickpeas in cold water for 12 hours. Peel the carrot, peel the onion, peel the celery and finely chop the vegetables. Fry them in a saucepan with 4 tablespoons of oil until soft and let cool. Add the drained and rinsed chickpeas, pour cold water until they are covered by 2 fingers and cook covered over medium heat for an hour and a half.
Heat 4 tablespoons of oil in a saucepan, add the peeled garlic clove, the peeled tomatoes, the finely chopped rosemary leaves, the bay leaf and the smoked paprika and cook the sauce over low heat for 10 minutes. Remove the garlic and bay leaves and add the chopped chestnuts. Stir and pour everything into the pot with the chickpeas.
Mix for a few minutes, season with salt and distribute the hot soup in 4 bowls over the slices of toast and season with a drizzle of oil. Complete with the pecorino reduced in flakes and immediately serve the Christmas Eve soup.
.
