A heritage soup from the Apennines — chickpeas and chestnuts, an unexpected pairing that becomes inevitable once you taste it. Earthy, slightly sweet, intensely warming. Eaten through autumn and winter.
Zuppa di Ceci e Castagne
A heritage soup from the Apennines — chickpeas and chestnuts, an unexpected pairing that becomes inevitable once you taste it. Earthy, slightly sweet, intensely warming. Eaten through autumn and winter.
Ingredients
Method
- Drain the chickpeas. Heat olive oil in a heavy pot over medium. Add onion, carrot, celery, garlic, rosemary, and sage. Cook 8 minutes until soft.
- Add chickpeas, parmesan rind, and 6 cups water. Bring to a boil, then lower to a simmer.
- Cook covered 60-75 minutes until chickpeas are very tender. No salt yet (toughens chickpeas).
- Roughly crumble the chestnuts (some whole, some broken — varied texture). Add to the pot. Salt generously.
- Simmer 15 more minutes until chestnuts have softened and infused the broth. Chickpeas should be falling apart slightly.
- Optional but classic: blend half the soup with an immersion blender for body, then mix back with the chunky half.
- Fish out rosemary stems and parmesan rind. Serve in deep bowls with a generous drizzle of olive oil, lots of black pepper, and crusty bread.
Notes
Vacuum-packed chestnuts are a lifesaver — peeling them yourself is hours of work. The natural sweetness of the chestnuts mellows the chickpeas perfectly. A glass of robust red wine alongside.