Chickpea and chestnut minestra
A hearty chickpea and chestnut soup thickened with potato and topped with rosemary-scented oil and croutons.
Active time1 h
Cooking1 h 45 min
Total14 hResting : 12 h
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Ingredients
- 1 rosemary sprig
- 1 bay leaf
- 3 garlic cloves
- 1 waxy potato
- 2000 ml water
- 8 tbsp olive oil
- 300 g dried chickpeas
- ½ tsp ground black pepper
- 1 tsp salt
- 4 slices of wholemeal country bread
- 200 g raw chestnuts in their shells
Preparation
Cover the chickpeas generously with cold water and soak overnight, about 12 h. Drain and rinse before cooking.
300 g dried chickpeas- mixing bowl
- colander
Peel the garlic and potato. Slice two thirds of the garlic and reserve the rest for finishing. Heat 3 tbsp oil in a saucepan and gently fry the sliced garlic without burning. Add the chickpeas, whole potato and bay leaf. Add the measured water and simmer for about 60 minutes.
1 bay leaf3 garlic cloves1 waxy potato2000 ml water8 tbsp olive oil- knife
- chopping board
- vegetable peeler
- saucepan
- spoon
Meanwhile, preheat the oven to 180 °C. Slit the chestnut shells and spread on a baking tray. Roast for about 45 minutes, until tender. Peel while still warm, removing the brown inner skin too. Reserve a few pieces for garnish and roughly chop the rest.
200 g raw chestnuts in their shells- oven
- knife
- chopping board
- baking tray
Add the chestnuts to the chickpeas and simmer for about 30 minutes more, until the chickpeas are tender throughout. Mash the potato into the soup with a fork. Add the salt and pepper and remove the bay leaf.
½ tsp ground black pepper1 tsp salt- saucepan
- fork
- spoon
Towards the end of simmering, slice the reserved garlic and strip the rosemary leaves. Gently heat 4 tbsp oil with the garlic and rosemary in a small frying pan, until the garlic just turns golden. Transfer to a bowl. Remove the bread crusts and dice the crumb. Brown in the same pan with 1 tbsp oil. Serve the soup with the croutons, flavoured oil and reserved chestnuts.
1 rosemary sprig4 slices of wholemeal country bread- knife
- chopping board
- frying pan
- bowl
- spatula
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration