Vellutata Ceci e Castagne - Chickpea and Chestnut Veloute

Foto di Giulia Verdinelli

I would put chestnuts everywhere, from soups to desserts,  from meat to fish dishes. 
Here I propose a veloute' recipe I start serving in autumn. It is a delicate and nutritious dish, the perfect comfort food for short and wet days. 

Using dried chick peas makes a huge difference to the final result, both in terms of taste and texture. It is only a question of remembering the soaking. The chickpeas do not need to be looked after while are cooking.

Vellutata Ceci e Castagne - Chickpea and Chestnut Veloute'

250 g dried chickpeas
250 g cooked chestnuts
2 bay leaves
1 celery stick
1 large onion, finely sliced
1 large carrot, chopped
2 garlic clove
1 tablespoon fresh rosemary leaves, chopped
3 sage leaves, finely chopped
Salt and black pepper
800 ml vegetable stock
Extra virgin oil

Serves 4 to 5
Preparation time: 15 minutes plus the chickpea soaking
Cooking time: 95 minutes

1. In a large bowl soak the chickpeas overnight in cold water. Drain, rinse, arrange in a pot and cover with cold water. Add celery and 2 bay leaves, bring to the boil and leave to a simmer for 60 minutes. Drain and discard celery and bay leaves.
2.  In a large pot heat 2 tablespoons of oil and sauté the vegetables with a pinch of salt for 5 minutes on low heat. Add chickpeas, chestnuts and the remaining bay leaf. Cover with the boiling stock and leave to a simmer for 30 minutes, covered.
3. In a mixer, blend two thirds of the soup and return the puree to the pan. Season with salt and pepper.
4. In a small frying pan. Heat 2 tablespoons of oil and sauté garlic, rosemary and sage for 1 minute. Stir into the soup and leave to rest for at least 15 minutes.
5. Serve just hot, with a drizzle of oil.