Bahamian Chickpea and Chestnut Soup

Ingredients

In this Bahamian adaptation of Zuppa di ceci e castagne, we incorporate Bahamian spices and flavors to give the soup a tropical twist. The original Italian recipe is traditionally made with olive oil, garlic, rosemary, and vegetable broth. In the Bahamian version, we substitute olive oil with coconut oil for a hint of tropical flavor. We also add Bahamian spices such as allspice and thyme to enhance the taste profile. Additionally, we use coconut milk instead of vegetable broth to further infuse the soup with a creamy and tropical essence. We alse have the original recipe for Zuppa di ceci e castagne, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 cup (150g) roasted chestnuts, peeled and chopped 1 cup (150g) roasted chestnuts, peeled and chopped
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cooked chickpeas, roasted chestnuts, ground allspice, dried thyme, and bay leaf to the pot. Stir well to combine the flavors.
3. 3.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
4. 4.
   Remove the bay leaf from the pot and discard. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
5. 5.
   Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth or coconut milk to achieve the desired consistency.
6. 6.
   Serve the Bahamian Chickpea and Chestnut Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chestnuts — Make sure to roast the chestnuts before using them in the soup. This will enhance their flavor and make them easier to peel. To roast chestnuts, make a small slit on the flat side of each chestnut, then bake them in a preheated oven at 200°C (400°F) for about 20 minutes. Let them cool before peeling.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice to the soup before serving.
• If you prefer a chunkier texture, reserve some cooked chickpeas and chestnuts before blending the soup. Stir them back in after blending for added texture.
• To make the soup spicier, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Serve the soup with a side of Bahamian cornbread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth if needed to thin the soup.

Serving advice

Serve the Bahamian Chickpea and Chestnut Soup in warm bowls, garnished with fresh parsley. Accompany it with a slice of Bahamian cornbread or a side of crusty bread for a satisfying meal.

Presentation advice

To elevate the presentation of the soup, drizzle a swirl of coconut milk on top and sprinkle some chopped roasted chestnuts. Serve it with a sprig of fresh thyme for a touch of elegance.