Chickpea and chestnut soup with rosemary

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Dried chestnuts40 g
• Onion30 g
• Carrots40 g
• Celery30 g
• Rosemary2 g
• Vegetable broth450 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – January

Method

1. Put the dried chestnuts in a bowl of hot water and soak them for 30 minutes; then drain them and remove any bits of skin left in the folds.
2. Meanwhile chop the onion, peel the carrot and chop the carrot and celery; drain and rinse the chickpeas. Towards the end of the soaking heat the vegetable stock.
3. Heat the oil in a pot over medium heat and fry the onion, carrot and celery with the rosemary for 4–5 minutes, until the onion is translucent.
4. Add the chickpeas, chestnuts and hot stock, bring to the boil and simmer over low heat, covered, for 25 minutes, until the chestnuts are tender and crush with a fork.
5. Remove the rosemary, blend about a third of the soup with a stick blender and stir it back in, so it stays creamy but chunky. Season with salt and pepper and serve.