Edible chestnuts are products without which I cannot imagine the autumn and winter season.
I love them in every form – in different meals and dishes or even in the form of flour. I recommend also try baked in the oven as a healthy snack!
Chestnuts are valuable because of their nutritional properties. It is a rich source of starch and fiber. Chestnuts contain magnesium, phosphorus, potassium, calcium, and iron.
Because it’s getting chilly in the afternoons, tonight we prepared the chestnut and chickpea soup – an easy and tasty recipe perfect for cold autumn evenings.
Ingredients:
Dried Chickpeas 250 g
Fresh Chestnuts 250 g
1 clove Garlic
1 sprig Rosemary
Olive oil 2 tbsp
Salt to taste.
Pepper as needed.
Bay leaf 1 leaf
Preparation
• The evening before the preparation of the dish, soak the chickpeas in a bowl with cold water then the next day wash them well and put them to boil in a pot with water (it must cover them) for 1 hour.
• chickpeas in a bowl with cold water then the next day wash them well and put them to boil in a pot with water (it must cover them) for 1 hour.
• Once cooked, add salt.
• Wash the chestnuts well, cut them in the upper part, put them in a pot with cold water and the bay leaf, cook for 30/40 minutes (the time varies according to the size of the chestnuts), once cooked, drain them, peel them and remove the skin.
• Peel the garlic clove, chop it into thin slices and put it in a pan with the olive oil, fry for a few minutes, add the chestnuts after having crumbled them coarsely, make it tasteless for 5 minutes, finally add the chickpeas with 2 / 3 ladles of the cooking water. season with salt and pepper and cook for 10 minutes over low heat, turning often.
• Serve the chestnut and chickpea soup steaming hot, if you like, add a drizzle of olive oil.
Enjoy!
