Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Zuppa di Cozze e ceci mussel and chickpea soup is something which I’ve loved my entire life.
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.
To get started with this recipe, we must prepare a few components. You can have 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:
- Make ready 800 g mussels
- Get 1 tin chickpeas - drained
- Prepare Clove garlic
- Take 200 ml veg stock
- Get 2 tablespoons passata sauce
- Take to taste Salt
- Get 2 tablespoons olive oil
- Make ready Small glass of white wine
- Prepare Parsley to serve
Ceci are bought in the dried form and then after being soaked in I often throw a handful of cooked ceci into my soup pot, but one of my favorite soups to make with them is this rich and creamy Zuppa di Ceci. Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. For a chunkier soup leave the chickpeas whole.
Steps 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 back the reserved whole chickpeas and rice or pasta. For a chunkier soup leave the chickpeas whole. You'll need to begin this recipe a day ahead. Drain chickpeas (discard liquid) and place in a large saucepan, add stock and bring to the boil, then cook Remove half the chickpeas and process to a coarse texture in a food processor, then return to soup. Season to taste, serve drizzled with extra-virgin olive.
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