Chickpea and chestnut soup of cimini
Instructions
Cook peeled chestnuts separately and chickpeas.
Switch the chickpeas through a sieve and put them back in the pot keeping the cooking water.
Combine the chestnuts coarsely chopped and peeled, season with salt, add the broken noodles and cook them.
Aside from preparing a fried with oil, garlic, chilli and Rosemary and add to the rest.
Let flavour for a few minutes and serve.
Traditionally it was a Christmas soup with dried chestnuts on slices of stale bread.
Ingredients and dosing for 6 persons
- 300 g of chickpeas already wet
- 300 g of chestnuts
- 1 sprig of rosemary
- 1 clove of garlic
- 200 g of type pasta water and flour noodles
- Olive oil extra virgin
- Hot pepper
- Salt