Chickpea Soup

A vegetarian proposal for a first course rich in flavor and genuineness. With its creamy and enveloping texture, this soup gives a perfect balance between the flavor of chickpeas and rosemary and the sweet mellowness of chestnuts. A true comfort food that pampers the palate with its creaminess and rustic and authentic flavor, never boring. It is a dish that we can customize with spices and aromatic herbs, to experiment with new combinations of flavors and aromas. Perfect for winter, the ideal season to rekindle the oven and stove. Now let's see what we need to make our Chickpea Soup. Ingredients 150 grams of Chickpea 150 grams of boiled and peeled chestnuts 2 carrots 2 shallots 1 spring onion vegetable broth salt black peppercorns 1 bay leaf rosemary, thyme, chopped parsley to taste extra virgin olive oil Ingredients for the vegetable broth 1 onion cloves a few celery sticks 2 carrots peppercorns You will also need croutons Preparation We start the day before by putting the Chickpeas in a pot, covering them with cold water and letting them rest for 24 hours. The next morning, drain, rinse and cook for about 50-55 minutes. Make side cuts on the chestnuts, put them in a pot with plenty of cold water and a bay leaf; Bring to the heat and cook for about half an hour (cooking time may vary depending on the size of the chestnuts). Once cooked, peel them while they are still hot. Let's prepare the broth: peel an onion and put a few cloves inside, then cut 2 carrots and 2 celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. In a large saucepan, pour a drizzle of extra virgin olive oil, add a finely chopped shallot and spring onion, diced carrot, thyme and rosemary, and cook for about 10 minutes. Then add the chickpeas, chestnuts and cover with the vegetable broth. Season with salt and pepper with freshly ground black peppercorns; Continue cooking for about 20 minutes. Turn off the heat and, before serving, stir in a drizzle of extra virgin olive oil and sprinkle with chopped parsley. Serve the soup hot, accompanied by croutons.