Chestnuts and Chickpea Soup

The traditional cuisine in Umbria is distinctively rustic, simple, based on raw materials and high quality ingredients, which have made it nationwide famous. This lovely soup represents one of the best Christmas culinary symbols of Perugia... enjoy!

Ingredients for 6 persons

• 200 gr chickpeas
• 250 gr chestnuts
• 100 gr pulped tomatoes
• 1 clove of garlic
• parsley
• 6 slices of home-made bread
• 3 tablespoons extra-virgin olive oil
• salt and pepper to taste

Preparation

Begin the night before by setting the chick-peas to soak in abundant cold water. The next day drain them rinse, then return them to the pot with abundant water to cover. Bring it to bubble and let it bubble for about 2 hours, then drain again.

Roast chestnuts, peel and chop them into small pieces. Mince finely together garlic and parsley. Pour the garlic-parsley mixture along with chestnuts and olive oil into a casserole. Lightly brown the mixture. Add tomatoes and, after a few minutes, the chick-peas.

After 10 minutes, add boiling water to cover and bubble for one more hour. Season with salt and pepper. Serve onto toasted bread into soup plates and buon appetito!