Zuppa di Cozze e ceci mussel and chickpea soup
Zuppa di Cozze e ceci mussel and chickpea soup

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Zuppa di Cozze e ceci mussel and chickpea soup is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook 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:
  1. Make ready 800 g mussels
  2. Make ready 1 tin chickpeas - drained
  3. Take Clove garlic
  4. Take 200 ml veg stock
  5. Get 2 tablespoons passata sauce
  6. Prepare to taste Salt
  7. Prepare 2 tablespoons olive oil
  8. Get Small glass of white wine
  9. Get Parsley to serve
Instructions to make Zuppa di Cozze e ceci mussel and chickpea soup:
  1. 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
  2. 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
  3. 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
  4. Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread

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