Recipe of Quick Zuppa di Cozze e ceci mussel and chickpea soup

Hey everyone, it’s Ramsay, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. For mine, I will 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 recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my entire life.

To begin with this recipe, we must first 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 cook that.

The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:

1. Get mussels
2. Make ready chickpeas - drained
3. Prepare garlic
4. Get veg stock
5. Make ready passata sauce
6. Take Salt
7. Take olive oil
8. Make ready Small glass of white wine
9. Make ready Parsley to serve

Steps 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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