Recipe of Homemade Zuppa di Cozze e ceci mussel and chickpea soup

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Nothing brings you closer to the Mediterranean than Mussel soup. La zuppa di ceci è un primo piatto molto semplice e gustoso. Una ricetta povera, di origine Ma tra tutte quelle di terra (si perché esistono anche le zuppe di mare, come quella di cozze) ce n'è una che è sopra Quindi definire la zuppa di ceci un piatto amarcord è assolutamente corretto, siete d'accordo? Ceci, also called chickpeas or garbanzo beans in North America are very popular here in Italy.

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

To get started with this particular recipe, we must first prepare a few ingredients. You can cook zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:

1. Prepare 800 g mussels
2. Prepare 1 tin chickpeas - drained
3. Get Clove garlic
4. Get 200 ml veg stock
5. Prepare 2 tablespoons passata sauce
6. Get to taste Salt
7. Get 2 tablespoons olive oil
8. Make ready Small glass of white wine
9. Get Parsley to serve

Cook until all the mussels are fully opened. Nothing brings you closer to the Mediterranean than Mussel soup. Liguria is home to Genoa salami and runs along the coast of Tuscany so they share many great foods and flavours like this soup. Add the mussels, wine, salt and stir.

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

Liguria is home to Genoa salami and runs along the coast of Tuscany so they share many great foods and flavours like this soup. 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. Categories: Italian Soup Mussel Shellfish Recipes Tomato.

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