Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. This time, I am going to 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 popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Zuppa di Cozze e ceci mussel and chickpea soup is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To begin with this recipe, we have to prepare a few ingredients. You can have zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Take 800 g mussels
- Prepare 1 tin chickpeas - drained
- Get Clove garlic
- Get 200 ml veg stock
- Get 2 tablespoons passata sauce
- Take to taste Salt
- Prepare 2 tablespoons olive oil
- Make ready Small glass of white wine
- Make ready Parsley to serve
Ceci are bought in the dried form and then after being soaked in water overnight are slowly cooked until tender. Once cooked, these nutrition little beans can be served in a variety of ways as a side dish, in. Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com. Add the mussels, wine, salt and stir.
Instructions 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
Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Transfer soaked chickpeas to pot of tepid water and bring to boil. Season to taste, serve drizzled with extra-virgin olive. Puree the remaining soup to desired consistency and return to pan.
So that is going to wrap it up for this exceptional food zuppa di cozze e ceci mussel and chickpea soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in 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!
