Soup of Chickpeas and Chestnuts – Tuscany

Preheat the oven to 200 °C.

Slightly score the skin of the chestnuts crosswise. Place the chestnuts on a baking tray and bake for forty minutes in the heated oven. Cool down. At the beginning remove the hard outer shell, then peel off the narrow inner skin. (If you use prepared chestnuts in a jar, you save this procedure, but you give up a little bit of flavor). Drain the soaked chickpeas and place them in a saucepan with the fresh water. Add the celery, bay leaves and olive oil (1) and bring to a boil over high heat. Cook heartily for ten min, then turn down. Gently simmer over medium heat for forty min until the liquid has boiled away and the chickpeas are tender. Remove from heat.

Heat the olive oil (2) in a large frying pan and sauté the chestnuts and garlic until golden brown. Remove the celery and bay leaves from the chickpea pot and pour the contents of the pan into the cooking pot. Season with salt and pepper.

Toast the slices of white bread. Spread a soup tureen with it, pour the soup on it and let it stand for three minutes before serving.

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