One-Pot Wonders

Chestnut, Chickpea and Golden Beet Soup

January  6, 2018
Photo by Rae
Author Notes

This recipe is inspired by the Chestnut and Chickpea soup that Emiko Davies shared several years ago (

You can use pre-cooked beets (often sold vacuum-sealed in the produce section), or you can do as I did: remove any stalks at the base, wrap individually in tin foil & roast on a cookie sheet in a 400-degree oven for 45-60 minutes, depending on size. —Rae

  • Serves many!
  • 1/4 cup olive oil
  • 2 garlic cloves, smashed
  • 1 medium onion, diced
  • 1/2 cup dry white wine
  • 1/2 cup parsley, chopped
  • 3 sprigs marjoram, leaves only
  • 1 can of chickpeas, drained
  • 1 pound golden beets, cooked, peeled and diced
  • 1 quart broth (I used low-sodium vegetable, use whatever you like)
  • 1 teaspoon salt, plus more to taste
  • fresh ground pepper, to taste
In This Recipe
  1. Heat a large heavy pot over medium heat, and add the oil. Once glistening, toss in smashed garlic cloves and allow to get golden, less than a minute. Watch them so they don't scorch.
  2. Add in diced onion and sauté until translucent. Toss in a generous pinch of salt, stir.
  3. Add in the wine and let reduce by half. Stir in your parsley and marjoram, and cook for a minute more.
  4. Add chestnuts, chickpeas and a large pinch of salt. Continue to cook to heat everything through, about 2 minutes. Add in vegetable broth and beets, and bring to a simmer. Taste for salt and pepper. Depending on your broth and the chickpeas you're using, the amount of salt you'll need will vary; I added about a generous teaspoon. If you're worried about over-salting then I suggest you follow Samin Nosrat's recommendation: add slowly and taste after each addition, until you taste what she refers to as the "zing!" of a well-seasoned dish.

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