Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites food recipes. For mine, 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, 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 entire life.
Firstly, wash the mussels, removing the beard. Then place in a large pan. This recipe is so simple it is hard to believe it tastes so great!
To begin with this particular 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 can achieve it.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Get 800 g mussels
- Make ready 1 tin chickpeas - drained
- Prepare Clove garlic
- Take 200 ml veg stock
- Make ready 2 tablespoons passata sauce
- Prepare to taste Salt
- Get 2 tablespoons olive oil
- Take Small glass of white wine
- Prepare Parsley to serve
The night before, soak chickpeas in water with ½ tablespoon of bicarbonate. The following day, drain chickpeas in a colander and rinse under a running faucet. Add some parsley and let it boil. For zuppa di ceci, remove and discard skins from chickpeas and rinse under cold running water.
Steps 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
Ladle zuppa di ceci into serving bowls, top with grano pestato and serve with pesto Pugliese to taste. Note Farro perlato is available from select delicatessens and David Jones food halls. 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. Cover with a lid, allowing the mussels to steam open.
So that’s going to wrap this up with this special food zuppa di cozze e ceci mussel and chickpea soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
