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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites. For mine, 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. See great recipes for Zuppa di Cozze e ceci mussel and chickpea soup too!

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 enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Zuppa di Cozze e ceci mussel and chickpea soup is something that I have loved my entire life.

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

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. Get Clove garlic
  4. Make ready 200 ml veg stock
  5. Get 2 tablespoons passata sauce
  6. Prepare to taste Salt
  7. Take 2 tablespoons olive oil
  8. Make ready Small glass of white wine
  9. Take Parsley to serve

This soup goes with with boiled dumplings or any white asian noodles #mycookbook Veloce & Economico - Zuppetta di Ceci, cozze e Seppioline or Mussels, Squid and Chickpea Soup Turn up the heat and add a splash of wine, some dried chilli and chopped tomatoes. The Best Zuppa Di Clams Clam Recipes on Yummly La zuppa di ceci con cozze, vongole e gamberi è un tripudio di sapore! Si tratta di una zuppa molto ricca nella quale terra e mare s'incontrano.

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

Add the mussels, wine, salt, pepper, and stir together. Zuppa di ceci e grano pestato (Chickpea soup and crushed grains) "Chickpeas and wheat are really common ingredients throughout Puglia, from the north of the peninsula in Foggia to Salento in the deep south of the region. Today a delicious recipe, which combines sea and mountains: pasta with mussels, Piccadilly tomatoes confit,Chickpeas of Villalba, cream of potato and pecorino siciliano PDO. What will ever happen by putting them together? It happens that we form a balanced and surprising Alchemy.

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