Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my whole life.
Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese. To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.
To get started with this recipe, we have to prepare a few ingredients. You can have zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Get 800 g mussels
- Make ready 1 tin chickpeas - drained
- Get Clove garlic
- Take 200 ml veg stock
- Prepare 2 tablespoons passata sauce
- Prepare to taste Salt
- Prepare 2 tablespoons olive oil
- Prepare Small glass of white wine
- Prepare Parsley to serve
Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Season to taste, serve drizzled with extra-virgin olive. Transfer soaked chickpeas to pot of tepid water and bring to boil.
Steps to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Firstly, wash the mussels, removing the beard. Then place in a large pan. Cover and heat on medium until they open and release their water. Drain and cool. Shell the mussels keeping some whole
- Make the stock. Heat oil in a pan and gently cook the garlic for about 2 minutes, then remove it. Add the drained chickpeas and turn up the heat to medium. Now add the wine and let it evaporate
- Add the stock, passata and simmer on low for about 5 minutes. Now remove half the sauce and blend separately using a hand blender until smooth. Now add it back in
- Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread
Season to taste, serve drizzled with extra-virgin olive. Transfer soaked chickpeas to pot of tepid water and bring to boil. Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. For a chunkier soup leave the chickpeas whole.
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