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Author Notes: This recipe is inspired by the Chestnut and Chickpea soup that Emiko Davies shared several years ago (https://food52.com/recipes/25556-chestnut-and-chickpea-soup).
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
- 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
- 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.
- Add in diced onion and sauté until translucent. Toss in a generous pinch of salt, stir.
- Add in the wine and let reduce by half. Stir in your parsley and marjoram, and cook for a minute more.
- 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.