Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my entire life. They are nice and they look fantastic.
This soup is perfect on a day like today! I hope you love this soup as much as I did! Nothing brings you closer to the Mediterranean than Mussel soup.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Prepare 800 g mussels
- Take 1 tin chickpeas - drained
- Make ready Clove garlic
- Get 200 ml veg stock
- Take 2 tablespoons passata sauce
- Get to taste Salt
- Make ready 2 tablespoons olive oil
- Get Small glass of white wine
- Prepare Parsley to serve
Zuppa di Mussels. there is no better way to celebrate summer! Chickpeas and Artichokes Salad - Ceci e Carciofi Marinati. The soup generated by the mussels is to die for. absolutely dip some fresh Italian bread in it! This recipe is so simple it is hard to believe it tastes so great!
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
To ensure the best results, use the freshest mussels you can find. Keep the mussels in a bowl in the fridge in a little water until you are ready to use them. Veloce & Economico - Zuppetta di Ceci, cozze e Seppioline or Mussels, Squid and Chickpea Soup. Questo mese di novembre sono stata particolarmente impegnata con l'insegnamento, tante supplenze e poco tempo per cucinare. Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com.
So that’s going to wrap this up with this special food zuppa di cozze e ceci mussel and chickpea soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
