Chickpea and Chestnut Soup with Vincotto
| 04/06/2008|
8 oz. chickpeas, soaked overnight and drained
10 oz. dried chestnuts, soaked overnight and drained
1 clove garlic
1 tablespoon Originale Vincotto
Salt and pepper
2 tablespoons parsley
Olive Tap Extra Virgin Olive Oil
Boil chickpeas. Half an hour before the end of the cooking time add chestnuts, garlic and Originale Vincotto. Bring back to the boil, add salt and pepper and continue to simmer (30 minutes). Add parsley and remove from heat. Add olive oil and leave it to rest for a few minutes. Serve hot and add more pepper and olive if desired.
