Hello everybody, it’s Louise, welcome to my 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. This time, I will make it a little bit tasty. This will be really delicious.
Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese. To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. 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.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Make ready 800 g mussels
- Prepare 1 tin chickpeas - drained
- Get Clove garlic
- Prepare 200 ml veg stock
- Make ready 2 tablespoons passata sauce
- Make ready to taste Salt
- Make ready 2 tablespoons olive oil
- Make ready Small glass of white wine
- Make ready Parsley to serve
Transfer soaked chickpeas to pot of tepid water and bring to boil. Heat extra virgin olive oil in large skillet over medium-high heat, add in garlic, onion, carrot and celery and saute/fry till onion. For my Zuppa di Ceci recipe, I use dry chickpeas, which I first soak in water overnight and then cook for a couple of hours with veggies and rosemary, for a wonderful and intense blend of flavors. Add the pureed chickpeas and the Add the basil, salt, and black pepper and bring the soup to boiling.
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
For my Zuppa di Ceci recipe, I use dry chickpeas, which I first soak in water overnight and then cook for a couple of hours with veggies and rosemary, for a wonderful and intense blend of flavors. Add the pureed chickpeas and the Add the basil, salt, and black pepper and bring the soup to boiling. Stir in the lemon juice and serve. Season to taste, serve drizzled with extra-virgin olive. Puree the remaining soup to desired consistency and return to pan.
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