World Cuisine

Chickpea and Chestnut Soup

cook 20 mins
  • 1 tablespoon olive oil
  • 2 celery sticks, chopped
  • 2 garlic cloves, chopped
  • 1 red chilli, deseeded and chopped
  • 1 teaspoon chopped rosemary
  • 400 g (13 oz) can chopped tomatoes
  • 400 g (13 oz) vacuum-packed chestnuts
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 400 ml (14 fl oz) vegetable stock
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • Heat the olive oil in a saucepan and sauté the celery, garlic, chilli and rosemary for 2–3 minutes.
  • Stir in the tomatoes, chestnuts and chickpeas with the stock and simmer for 8–10 minutes.
  • Remove one-third of the soup and blend, using a hand blender, or in a food processor or blender, to give a thick consistency. Return to the pan, season and serve with a swirl of olive oil and sprinkled with grated Parmesan.
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