Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Zuppa di Cozze e ceci mussel and chickpea soup is something which I’ve loved my entire life.
This soup is perfect on a day like today! I hope you love this soup as much as I did! Transfer the mussel soup to the butternut squash soup.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Get 800 g mussels
- Take 1 tin chickpeas - drained
- Get Clove garlic
- Prepare 200 ml veg stock
- Prepare 2 tablespoons passata sauce
- Get to taste Salt
- Prepare 2 tablespoons olive oil
- Take Small glass of white wine
- Make ready Parsley to serve
Ceci, also called chickpeas or garbanzo beans in North America are very popular here in Italy. Ceci are bought in the dried form and then after being soaked in water overnight are slowly cooked until tender. Once cooked, these nutrition little beans can be served in a variety of ways as a side dish, in. Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com.
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
Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Transfer soaked chickpeas to pot of tepid water and bring to boil. Nothing brings you closer to the Mediterranean than Mussel soup.
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