Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup) - This soup is so savory, filling, and comforting… one of the best seafood soups I've had in a long time! Great recipe for Zuppa di Cozze e ceci mussel and chickpea soup. Make sure you serve it with warm crusty bread #mycookbook #italian #soup #seafood Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup). Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup) - This soup is so savory, filling, and comforting… one of the best seafood soups I've had in a long time!
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Zuppa di Cozze e ceci mussel and chickpea soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Take 800 g mussels
- Take 1 tin chickpeas - drained
- Take Clove garlic
- Get 200 ml veg stock
- Prepare 2 tablespoons passata sauce
- Get to taste Salt
- Prepare 2 tablespoons olive oil
- Prepare Small glass of white wine
- Make ready Parsley to serve
Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt, pepper, and stir together. The servings are large, so adjust accordingly if desired.
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
Add the mussels, wine, salt, pepper, and stir together. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams. This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor.
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