" Chickpea and chestnut soup – Italian Cuisine

»Chestnut risotto - Misya chestnut risotto recipe

First of all, clean the chestnuts with a damp cloth, cut a cross on the rounded part, put them in a pot with a little thyme, bring to a boil and cook for about 35 minutes or until they are tender.

Remove the chestnuts from the heat and, leaving it in the pot with hot water (so that they do not dry out, becoming more difficult to peel), peel them.

Prepare a sauté with garlic, oil and chilli, then remove the latter two and first add the chopped chestnuts, browning them well and, after a few minutes, also the chickpeas (washed and drained) with a little water.

Also add a little water and rosemary and cook for about 15 minutes, stirring often: the chestnuts should almost melt.

The chickpea and chestnut soup is ready, you just have to serve it.

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