This super quick and tasty soup is brilliant for a quick dinner. The salty crumbly chestnuts are to die for. Enjoy with lashings of bread.
When to eat
We recommend eating this soup from October to January. Chestnuts will be in season during this time-frame.
This meal is around 81% less polluting than the average UK meal.
- Eating this recipe will save around 2.40 KG CO2e per person.
- That’s equivalent to the emissions produced driving 19.80 KM in a modern car.
- 2 (400g) Cans Cooked Chickpeas
- 100 g Cooked and Peeled Chestnuts
- 2 Medium Red Onion
- 2 Cloves Garlic
- 2 Sticks Celery
- 3 Medium Carrot
- 100 ml White Wine
- 1 Bay Leaf
- 1 Litre Veg Stock
- 4 Sprigs Thyme
- 2 Tablespoons Olive Oil
- Slice the onion, celery and carrot, then mash the garlic into a paste. Heat the olive oil in a deep pan over a medium heat. Add the chopped vegetables and garlic to the pan and cook until soft.
- Pour over the white wine and increase the heat. Cook until the wine has reduced by about half. Then add the bay leaf, thyme, stock and cooked chickpeas to the pan. Bring to a boil and then turn down to a simmer. Cook for about 20 minutes with the lid off. Season to taste.
- Quarter the whole chestnuts, salt them heavily. Heat a pan over a high heat and add the chestnuts. Toasting for around 3-5 minutes. Be careful to not let them burn.
- Serve the soup in bowls and throw the chestnuts over the top of the soup.