Chickpea and Chestnut soup (3)
Instructions
Soak the chickpeas in the evening before in water and salt.
Peel the chestnuts after they have been made to boil in salted water.
Allow it to cook in a pot (crock if possible) chick peas for about an hour.
Put in a pan with oil, garlic, paprika, Rosemary and a few leaves of finely chopped celery and cook for 2 to 3 minutes, then add the tomatoes and let stand for a few minutes.
Then add the chestnuts and cook for about ten minutes.
Pour the preparation in the cooking pot of chickpeas.
Pass a handful of chickpeas and chestnuts with mill.
Add them to the soup after cooking.
Continue cooking until the chickpeas and chestnuts have become tender.
Toast the bread and put it on the bottom of the pot and pour the soup over.
Ingredients and dosing for 4 persons
- 350 g of dried chestnuts
- 350 g of dried chickpeas
- 400 g of tomato pulp
- Bread stale
- 50 g of bacon
- 2 tablespoons of olive oil
- Celery
- Some leaves of rosemary
- Garlic