Zuppa di Ceci e Castagne (Chickpea and Chestnut Soup Recipe)
Category: Main Course
Servings: 4
This hearty and traditional Italian soup combines the nutty richness of chickpeas with the earthy sweetness of chestnuts, resulting in a comforting dish perfect for chilly evenings. Follow our detailed guide to prepare a flavorful Zuppa di Ceci e Castagne, ideal for showcasing authentic Mediterranean flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried chickpeas | 300g |
| Chestnuts | 700g |
| Bay leaves | 2 |
| Fennel seeds | To taste |
| Water | 2 liters |
| Fine salt | To taste |
| Extra virgin olive oil | 40g |
| Black pepper | To taste |
| Garlic cloves | 2 |
| Fresh rosemary | 1 sprig |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~320 kcal |
| Protein | 9g |
| Carbohydrates | 50g |
| Fat | 8g |
| Fiber | 10g |
| Sodium | Variable* |
* Sodium depends on the amount of salt added during preparation.
Instructions
Step 1: Prepare the Chickpeas
- Begin by soaking the dried chickpeas in plenty of water for at least 24 hours.
- After soaking, drain and rinse the chickpeas thoroughly under cold running water. Set aside.
Step 2: Prepare the Chestnuts
- Rinse the chestnuts under water to remove any dirt.
- Place the chestnuts in a large pot filled with 2 liters of water, add the bay leaves and a sprinkle of fennel seeds.
- Bring the water to a boil and cook the chestnuts until tender (approximately 30–40 minutes).
- Once cooked, allow them to cool slightly, then remove the shells and inner skins.
- Break the chestnut flesh into coarse crumbles and set aside in a bowl.
Step 3: Sauté the Aromatics
- Peel and slice the garlic cloves thinly.
- In a deep skillet or soup pot, heat the extra virgin olive oil over medium heat.
- Add the sliced garlic and sauté until lightly golden and fragrant, taking care not to burn it.
Step 4: Combine Ingredients
- To the skillet, add the crumbled chestnuts and sauté briefly to coat them in the infused oil.
- Add the fresh rosemary sprig, stirring gently to release its aroma.
- Toss in the soaked and drained chickpeas, ensuring they are well-mixed with the aromatics.
Step 5: Simmer the Soup
- Pour in the reserved 2 liters of water, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover the pot partially, and simmer the soup for 1 to 1.5 hours or until the chickpeas are tender and the flavors meld beautifully.
- Season with fine salt and freshly ground black pepper to taste. Remove the rosemary sprig before serving.
Step 6: Serve and Garnish
- Ladle the hot soup into serving bowls.
- Drizzle a touch of extra virgin olive oil on top for added richness.
- Garnish with an extra crack of black pepper if desired.
Tips for the Perfect Zuppa di Ceci e Castagne
- Pre-soaking the chickpeas ensures even cooking and reduces cooking time.
- Use fresh chestnuts in season for the best flavor, or opt for vacuum-packed chestnuts for convenience.
- For a creamier consistency, mash a portion of the chickpeas or chestnuts directly in the pot during cooking.
- This dish pairs beautifully with crusty bread or a light salad for a complete meal.
Enjoy this soulful dish as a warm hug in a bowl, capturing the essence of Italian culinary tradition.
