Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how 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 little bit tasty. This will be really delicious.
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.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, 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’ve loved my whole life.
To get started with this recipe, we must 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:
- Prepare 800 g mussels
- Get 1 tin chickpeas - drained
- Prepare Clove garlic
- Make ready 200 ml veg stock
- Make ready 2 tablespoons passata sauce
- Get to taste Salt
- Make ready 2 tablespoons olive oil
- Prepare Small glass of white wine
- Prepare Parsley to serve
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. Cover with a lid, allowing the mussels to steam open.
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
Veloce & Economico - Zuppetta di Ceci, cozze e Seppioline or Mussels, Squid and Chickpea Soup. 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. Season to taste, serve drizzled with extra-virgin olive. 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.
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