Chickpea and Roast Chestnut Soup

Serves: 4

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Chickpeas 200g dry (or 2 400g tins of cooked) 0.66
Chestnuts 200g Roasted, Pealed and chopped 0.086
Red Onion 2 0.15
Garlic 2 Cloves 0.012
Celery 2 Sticks 0.027
Carrot 3 Medium 0.216
White Wine 100ml 0.241
Bay Leaf 1 0.008
Veg Stock 1L 0.583
Thyme 4 sprigs 0.042
Olive Oil 2 Tablespoons 0.140

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.


  1. If you are using dried chickpeas be sure to soak overnight before cooking this recipe. Then simmer for around 2 hours on the hob until soft. Drain and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the soup in bowls and throw the chestnuts over the top of the soup.

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