Zuppa di Cozze e ceci mussel and chickpea 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! 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).
Discard any that do not close when tapped. Veloce & Economico – Zuppetta di Ceci, cozze e Seppioline or Mussels, Squid and Chickpea Soup. Heat up extra-virgin olive oil in a deep saucepan.
Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really 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 Cozze e ceci mussel and chickpea soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to 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:
- {Make ready 800 g of mussels.
- {Get 1 tin of chickpeas – drained.
- {Take Clove of garlic.
- {Take 200 ml of veg stock.
- {Take 2 tablespoons of passata sauce.
- {Take to taste of Salt.
- {Make ready 2 tablespoons of olive oil.
- {Make ready of Small glass of white wine.
- {Take of 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.
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. Chickpea Soup: Zuppa di Ceci A nutritious and tasty soup. What better on a snowy day than a warming, nutritious soup and one Le Marche folks have enjoyed for generations.
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