Chickpeas and chestnuts are two typical ingredients of the Mediterranean area that pair perfectly in this tasty Tuscan recipe. The dried chickpeas are slowly cooked 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 flavorful touch, some stale homemade bread is added.
Blanch the chestnuts in boiling water, peel and skin them
Boil the chickpeas after soaking them for 12 hours
Add the coarsely crushed chestnuts, 1 clove of garlic, rosemary, bay leaf, oil, salt, and pepper, and cook gently for 1 hour
Cut the bread into cubes, toast it, place the bread cubes at the bottom of the plate, and pour the soup over them
Pressure Cooker
Pan
Bowl
Knife
Store in the refrigerator in an airtight container for up to 3 days
Traditional autumn dish from the Tuscany 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 |
