How to Make Quick Zuppa di Cozze e ceci mussel and chickpea soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive 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 unique. This will be really delicious.

Zuppa di Cozze e ceci mussel and chickpea soup is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

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.

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 cook it.

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

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

So that is going to wrap it up with this special food zuppa di cozze e ceci mussel and chickpea soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!