Easiest Way to Make Award-winning Zuppa di Cozze e ceci mussel and chickpea soup

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Homemade Zuppa di Cozze e ceci mussel and chickpea soup. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Zuppa di Cozze e ceci mussel and chickpea soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zuppa di Cozze e ceci mussel and chickpea soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zuppa di Cozze e ceci mussel and chickpea soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to 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 that.

Delicious yet simple soup. Make sure you serve it with warm crusty bread #mycookbook #italian #soup #seafood

Ingredients and spices that need to be Get to make Zuppa di Cozze e ceci mussel and chickpea soup:

1. 800 g mussels
2. 1 tin chickpeas - drained
3. Clove garlic
4. 200 ml veg stock
5. 2 tablespoons passata sauce
6. to taste Salt
7. 2 tablespoons olive oil
8. Small glass of white wine
9. Parsley to serve

Instructions to make 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

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