Recipe of Award-winning Zuppa di Cozze e ceci mussel and chickpea soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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. Ceci, also called chickpeas or garbanzo beans in North America are very popular here in Italy. Ceci are bought in the dried form and then after being soaked in water overnight are slowly cooked until tender.

Zuppa di Cozze e ceci mussel and chickpea soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Zuppa di Cozze e ceci mussel and chickpea soup is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to 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. Get 800 g mussels
2. Get 1 tin chickpeas - drained
3. Get Clove garlic
4. Take 200 ml veg stock
5. Prepare 2 tablespoons passata sauce
6. Get to taste Salt
7. Get 2 tablespoons olive oil
8. Make ready Small glass of white wine
9. Get Parsley to serve

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. Cook until all the mussels are fully opened.

Instructions 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

Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Recipe of the Month from i Ricchi's in Washington DC. Categories: Italian Soup Mussel Shellfish Recipes Tomato. Quick & Easy Highly Rated Healthy Surprise Me.

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