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

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Before you jump to Zuppa di Cozze e ceci mussel and chickpea soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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You may prefer cooking with your oven, but using a microwave instead will cost you much less money. Possibly the realization that an oven uses 75% more energy will encourage you to use the microwave more. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, but that is not true. You get the highest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. By cool drying or even air drying the dishes besides heat drying them, you can raise the amount of money you save.

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We hope you got benefit from reading it, now let's go back to zuppa di cozze e ceci mussel and chickpea soup recipe. To make zuppa di cozze e ceci mussel and chickpea soup you need 9 ingredients and 4 steps. Here is how you cook it.

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

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

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.

Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Now that you're all done preparing the mussels soup and had a taste of this deliciousness, go ahead and click the link below and find out more about the new topic - Lo sport. With this worksheet, you'll learn some new vocabulary about different kinds of sports in Italian.

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