Chickpea and chestnut soup
Instructions
Leave the chickpeas soaked for a whole night.
In a saucepan add the garlic and onion with 3 tablespoons of olive oil, add the drained chickpeas, add 2 litres of water, the salt, the two nuts and Bay leaves.
Simmer for 1 hour, add the chestnuts, remove the Bay leaves and finish cooking.
Serve the hot soup, maybe by adding slices of bread.
Ingredients and dosing for 4 persons
- 300 g of chickpeas
- 200 g of boiled and peeled chestnuts
- 1 clove of garlic
- 1 cipollina
- 3 tablespoons of olive oil
- Salt
- Pepper
- 2 leaves of laurel
- 2 nuts to soup