Zuppa di Ceci e Castagne with a Twist

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 1 cup (200g) chestnuts, peeled and roasted 1 cup (200g) chestnuts, peeled and roasted
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 sprig of rosemary 1 sprig of rosemary
• 1 sprig of thyme 1 sprig of thyme
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Ricotta cheese (for serving) Ricotta cheese (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrot and celery to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Drain and rinse the soaked chickpeas, then add them to the pot along with the roasted chestnuts.
4. 4.
   Pour in the vegetable broth and add the rosemary, thyme, bay leaf, paprika, cumin, salt, and pepper. Stir well to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chickpeas are tender.
6. 6.
   Remove the rosemary, thyme, and bay leaf from the pot. Use an immersion blender or a countertop blender to puree the soup until smooth and creamy.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Zuppa di Ceci e Castagne hot, garnished with fresh parsley and a dollop of ricotta cheese.

Treat your ingredients with care...

• Chestnuts — Make sure to roast the chestnuts before adding them to the soup. This will enhance their flavor and make them easier to peel.

Tips & Tricks

• For a creamier texture, reserve a small portion of cooked chickpeas and chestnuts before blending the soup. Stir them back in after blending.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• If you prefer a chunkier soup, mash some of the chickpeas and chestnuts with a fork instead of blending everything.

Serving advice

Serve the Zuppa di Ceci e Castagne in warm bowls, drizzled with extra virgin olive oil and sprinkled with freshly grated Parmesan cheese. Accompany it with crusty bread for a complete meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh rosemary or thyme to add a touch of elegance. Serve it alongside a rustic bread basket and a colorful salad for a visually appealing presentation.