🇮🇹 Italian · Soup
🍲 Zuppa di Ceci e Castagne
Zuppa di Ceci e Castagne
A warming Molisan soup combining chickpeas with sweet roasted chestnuts, a pairing that reflects the region's mountainous terrain and reliance on both legumes and forest foods.
Molise, one of Italy's smallest and least internationally known regions, has a cuisine built around its rugged, mountainous landscape, and this soup's pairing of humble chickpeas with chestnuts gathered from surrounding forests reflects that resourceful, foraged tradition.
Ingredients
Equipment: Large pot
- 300 g (1½ cups) dried chickpeas, soaked overnight
- 300 g (10.5 oz) cooked, peeled chestnuts
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 sprig rosemary
- 1.5 L (6 cups) vegetable stock
- 60 ml (¼ cup) extra virgin olive oil, plus more for serving
- Salt and pepper, to taste
Method
- Drain the soaked chickpeas and simmer in fresh water until nearly tender, about 45 minutes, then drain.
- Warm the olive oil in a large pot and sauté the onion, carrot, and celery until softened.
- Add the garlic and rosemary and cook briefly.
- Add the chickpeas and stock, and simmer for 20 minutes.
- Add the chestnuts, roughly broken up, and simmer for another 10–15 minutes until everything is tender and the flavors have melded.
- For a thicker texture, mash a portion of the chickpeas and chestnuts directly in the pot.
- Season to taste and serve hot with a generous drizzle of olive oil.
Chef Tips
- Pre-cooked, vacuum-packed chestnuts work well and save considerable time over roasting and peeling your own.
- Mashing a portion of the soup directly in the pot gives it a satisfying, hearty texture without needing a blender.
- This soup keeps and reheats well, making it an excellent make-ahead option.
Common Mistakes to Avoid
- Using canned chickpeas without developing enough of their own cooking liquid for flavor, if starting from dried isn't possible.
- Adding the chestnuts too early, causing them to break down completely rather than retaining some texture.
- Under-seasoning, given the mild base flavors of chickpeas and chestnuts need a confident hand with salt and herbs.
Nutrition (per serving)
Health Benefits
- Rich in plant-based protein and fiber from the chickpeas, with chestnuts adding complex carbohydrates.
Cultural Note
This soup reflects Molise's rustic mountain cuisine, a lesser-known Italian region whose food traditions center heavily on legumes, chestnuts, and other foraged ingredients.
Storage & Serving
Storage: Refrigerate up to 4 days; flavor improves the next day.
Reheating: Reheat gently on the stovetop, adding water or stock to loosen as needed.
Serve with: Crusty bread, A robust red wine