Chickpea, dried chestnut and rosemary soup

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Dried chestnuts35 g
• Onion60 g
• Carrots60 g
• Celery40 g
• Rosemary2 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth400 ml
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – February

Method

1. The night before, put the dried chestnuts in a bowl, cover with lukewarm water and soak for at least 8 hours; when you're ready to cook, drain them and remove any bits of skin left.
2. Heat the vegetable stock in a small pan. Meanwhile peel the onion and carrot, wash the celery and chop them all finely.
3. Heat the oil in a large pan over a medium-low heat and fry the chopped vegetables for 6 minutes, stirring, until the onion is soft and translucent.
4. Add the chestnuts, the rinsed cooked chickpeas, the rosemary sprig and the hot stock; bring to the boil, lower the heat, cover and simmer for 40 minutes, until the chestnuts are tender and crush easily with a fork.
5. Remove the rosemary, blend half the soup with a stick blender and stir it back into the rest, so it turns creamy but keeps some texture.
6. Season with salt and black pepper and serve hot.