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We hope you got insight from reading it, now let’s go back to zuppa di cozze e ceci mussel and chickpea soup recipe. You can have zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Provide 800 g of mussels.
- Provide 1 tin of chickpeas – drained.
- You need Clove of garlic.
- Provide 200 ml of veg stock.
- Get 2 tablespoons of passata sauce.
- Take to taste of Salt.
- You need 2 tablespoons of olive oil.
- Get of Small glass of white wine.
- Prepare of Parsley to serve.
Instructions 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.
Serve soup with a some mussels and and toast for scarpetta. Season to taste, serve drizzled with extra-virgin olive. Mussel Soup. · La Zuppa di cozze e polipetti è una ottima ricetta di mare se desiderate portare tutto il sapore del Mediterraneo a tavola. Con questa ricetta vi mostriamo quanto è semplice realizzare in casa un delizioso affettato vegetale a base di ceci, aromatizzato con capperi, pomodori. This was the BEST soup that I have ever had!
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