Castagne e Ceci: Traditional Basilicata Chestnut and Chickpea Soup Recipe

Ingredients

• 1 cup dried chickpeas (soaked overnight)
• 1 cup peeled, cooked chestnuts (roasted or vacuum-packed)
• 4 cups chicken or vegetable stock (high quality)
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 teaspoon sea salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 tablespoon unsalted butter
• Zest of 1/2 lemon
• 1 tablespoon chopped fresh parsley (for garnish)
• High-quality extra virgin olive oil (for drizzling)