Vered's Israeli Cooking

Umbrian chickpea and chestnut soup

Vered Guttman

Umbrian chickpea and chestnut soup DSC

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I was first introduced to this hearty, wintery soup in old town Todi in Umbria. This chickpea and chestnut soup is served in the region during winter, when chestnuts are in abundance. As with most traditional Umbrian cuisines, this soup uses only a few ingredients, always local, always in season. Just chickpeas, chestnuts, a little garlic and tomato paste, and some fresh olive oil is all it takes to make one of the most delicious dishes I’ve ever had. The soup is served over a grilled slice of old Italian bread, and it’s a full comfort meal on its own.

Although you can make it with any type of chickpeas, the tiny Umbrian chickpeas (ceci Umbri in Italian) work best. These have a light sweetness to them, they’re basically skinless, and are full of flavor. They’re available in some Italian markets, or online. I always get a few bags and keep making this soup again and again all winter. 

Roasted chestnuts are available throughout the season as well in many supermarkets, but you can also roast your own. Just make sure you don’t dry them too much while roasting.

Umbrian chickpea and chestnut soup
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Umbrian chickpea and chestnut soup

Recipe by Vered GuttmanCourse: SoupsCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Chickpea and chestnut soup is one of the most delicious dishes I’ve tasted, and it’s originated from Todi in Umbria in central Italy.

Note: Although you can make it with any type of chickpeas, the tiny Umbrian chickpeas (ceci Umbri in Italian) work best. These have a light sweetness to them, they’re basically skinless, and are full of flavor. They’re available in some Italian markets, or online. I always get a few bags and keep making this soup again and again all winter. 

Note: Roasted chestnuts are available throughout the season as well in many supermarkets, but you can also roast your own. Just make sure you don’t dry them too much while roasting.
As with any legume soup, the chickpea and chestnut soup will become much thicker the day after. Simply add more water to the soup before reheating it.

INGREDIENTS

  • 1¼ cups Umbrian chickpeas, or any other type (see note above)

  • 1 bay leaf

  • ½ carrot, sliced

  • 1 inch long rosemary spring

  • 1 cup pre-roasted chestnut (see note above)

  • 2 tablespoons olive oil, plus more for drizzling

  • 1 garlic clove, sliced

  • 2 tablespoons tomato paste

  • Salt to taste

  • 6 slices of a day old ciabatta or other Italian bread

DIRECTIONS

  • Soak the chickpeas overnight in a pot. Drain chickpea water, cover with fresh water and bring to boil over high heat. Spoon any foam, lower the heat, add bay leaf, carrot and rosemary to pot, cover and cook until tender, about 1 hour (it may take longer if the chickpeas are older.) Drain chickpeas, but keep the cooking water. Get rid of the bay leaf and rosemary. Transfer chickpeas to a blender with 1 cup of the cooking water.
  • While chickpeas are cooking, roughly chopped chestnuts. Heat 2 tablespoons olive oil in a frying pan, add garlic clove, stir for 1 minute, then add chestnuts and tomato paste. Cook for a few minutes, stirring from time to time, then add the chestnut mixture into the blender.
  • Blend chickpeas and chestnuts in the food processor until smooth, adding more chickpea cooking water to get your desired consistency. Add salt to taste. Return soup to pot to keep warm.
  • Generously drizzle olive oil on each slice of bread and either grill in a grill pan or broil in the oven until nicely toasted.
  • To serve, put a slice of bread at the bottom of each bowl. Ladle the soup on top of bread, drizzle with olive oil and sprinkle with kosher salt.
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