Zuppa di Cozze e ceci mussel and chickpea soup
Zuppa di Cozze e ceci mussel and chickpea soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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! However it's still feeling a bit like winter here in Florida. Ceci, also called chickpeas or garbanzo beans in North America are very popular here in Italy.

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

To get started with this particular recipe, we must first 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 cook it.

The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
  1. Take 800 g mussels
  2. Prepare 1 tin chickpeas - drained
  3. Prepare Clove garlic
  4. Make ready 200 ml veg stock
  5. Take 2 tablespoons passata sauce
  6. Take to taste Salt
  7. Prepare 2 tablespoons olive oil
  8. Make ready Small glass of white wine
  9. Prepare Parsley to serve

Jars of dried chickpeas were always in my grandmothers' pantries. I used to love watching these dried beans double in size after they had soaked in water. Make sure you serve it with warm crusty bread #mycookbook #italian #soup #seafood Ali's home cooking. A popular Bangladeshi easy to cook dish that is mainly prepared during Ramadan.

Steps 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

It is also prepared for special guests. Wash the mussels under fresh water and with a knife scrape from the shells any material attached and any beards. Put the mussels in a deep pot and at the same time add all the ingredients. Cut the lemon in half, squeeze all the juice into the pot and add the lemon peels to the pot as well. This is a delicious Italian first course soup, as good with mussels as it is with clams.

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