Author Notes
This recipe is inspired by the Chestnut and Chickpea soup that Emiko Davies shared several years ago (https://food52.com/recipes...).
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. —rachel
Ingredients
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1/4 cup
olive oil
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2
garlic cloves, smashed
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1
medium onion, diced
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1/2 cup
dry white wine
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1/2 cup
parsley, chopped
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3 sprigs
marjoram, leaves only
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1
can of chickpeas, drained
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1 pound
golden beets, cooked, peeled and diced
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1 quart
broth (I used low-sodium vegetable, use whatever you like)
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1 teaspoon
salt, plus more to taste
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fresh ground pepper, to taste
Directions
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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.
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Add in diced onion and sauté until translucent. Toss in a generous pinch of salt, stir.
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Add in the wine and let reduce by half. Stir in your parsley and marjoram, and cook for a minute more.
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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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