Step-by-Step Guide to Make Speedy Zuppa di Cozze e ceci mussel and chickpea soup

Hello everybody, I hope you’re having an amazing day today. 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 food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Zuppa di Cozze e ceci mussel and chickpea soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my entire life.

To begin with this recipe, we have to first 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 cook that.

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

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

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

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.

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