Chickpeas and chestnuts are two typical ingredients of the Mediterranean area that pair perfectly in this tasty Toscana recipe. Dried chickpeas are cooked slowly together with fresh chestnuts, enriching the dish with intense flavors. The whole is seasoned with garlic, bay leaf, rosemary, extra-virgin olive oil, salt and pepper. For a final crunchy and savory touch, stale country bread is added.
Blanch the chestnuts in boiling water, peel them and remove the inner skin.
Cook the chickpeas after soaking for 12 hours.
Add the coarsely crushed chestnuts, 1 clove of garlic, rosemary, bay leaf, oil, salt and pepper, and simmer gently for 1 hour.
Cut the bread into cubes, toast them, place the bread cubes on the bottom of the plate and pour the soup over them.
Pressure cooker
Frying pan
Bowl
Knife
Store in the refrigerator in an airtight container for up to 3 days
Traditional autumn dish of the Toscana region
Italia, Toscana
| Energy (kcal) | 267.19 |
| Carbohydrates (g) | 47.63 |
| of which Sugars (g) | 5.6 |
| Fat (g) | 2.8 |
| of which Saturates (g) | 0.39 |
| Protein (g) | 11.63 |
| Fiber (g) | 8.3 |
| Sale (g) | 0.1 |
