Chickpea and chestnut soup

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Dried chestnuts35 g
• Onion40 g
• Carrots1
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Bay leavesto taste
• Whole wheat bread1 slice
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – December

Method

1. The night before, or at least an hour ahead, put the dried chestnuts in a bowl, cover generously with hot water and leave to soak; then drain them and remove any bits of skin left.
2. Warm the vegetable stock. Chop the onion, peel the carrot and dice it; rinse and drain the chickpeas.
3. Heat the olive oil in a pan over medium heat and fry the onion and carrot with the rosemary and bay leaf for 5 minutes, until the onion is translucent.
4. Add the chestnuts, chickpeas, hot stock and a pinch of salt; bring to the boil and cook for 35 minutes over low heat with the lid ajar, until the chestnuts are tender and crush easily.
5. Remove the rosemary and bay leaf, blend a third of the soup with a stick blender and stir it back in, so it is velvety but still chunky. Adjust the salt.
6. Toast the sliced wholemeal bread in a dry frying pan or toaster until crisp, and serve the soup with the bread and a grind of black pepper.