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). <br /> <br />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.

Share: