Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. For mine, I’m gonna make it a 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 meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Zuppa di Cozze e ceci mussel and chickpea soup is something which I’ve loved my whole life. They are fine 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 first prepare a few components. You can have 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. Take 1 tin chickpeas - drained
3. Take Clove garlic
4. Prepare 200 ml veg stock
5. Prepare 2 tablespoons passata sauce
6. Take to taste Salt
7. Take 2 tablespoons olive oil
8. Get Small glass of white wine
9. Prepare 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. Veloce & Economico - Zuppetta di Ceci, cozze e Seppioline or Mussels, Squid and Chickpea Soup.

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

Questo mese di novembre sono stata particolarmente impegnata con l'insegnamento, tante supplenze e poco tempo per cucinare. Transfer soaked chickpeas to pot of tepid water and bring to boil. For my Zuppa di Ceci recipe, I use dry chickpeas, which I first soak in water overnight and then cook for a couple of hours with veggies and rosemary, for a wonderful and intense blend of flavors. Season to taste, serve drizzled with extra-virgin olive. Puree the remaining soup to desired consistency and return to pan.

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