Hey everyone, it is me, Dave, welcome to my 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 food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This soup is perfect on a day like today! I hope you love this soup as much as I did! Transfer the mussel soup to the butternut squash soup.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Zuppa di Cozze e ceci mussel and chickpea soup is something that I have loved my whole life.
To begin with this particular recipe, we have to first 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:
- Make ready 800 g mussels
- Take 1 tin chickpeas - drained
- Make ready Clove garlic
- Make ready 200 ml veg stock
- Take 2 tablespoons passata sauce
- Make ready to taste Salt
- Prepare 2 tablespoons olive oil
- Take Small glass of white wine
- Make ready 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. Add the pureed chickpeas and the Add the basil, salt, and black pepper and bring the soup to boiling. Stir in the lemon juice and serve.
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