The chickpea and clam soup is a delicious dish, perfect to enjoy as a first course or as a main dish with some toasted bread slices. For this recipe, I cooked the chickpeas (already boiled) in a pan with garlic, parsley, and cherry tomatoes; then I added the clams, which I opened in a separate pan. Rich and tasty, this chickpea and clam soup will win you over!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
Ingredients
- 1.1 lbs clams
- 1 1/2 cups cooked, boiled chickpeas
- 1/3 cup cherry tomatoes
- 1 clove garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
Steps
To make the chickpea and clam soup, rinse the clams multiple times under running water to remove the sand.
Place the clams in a large pot with a drizzle of extra virgin olive oil. Cook them covered with a lid until the clams are completely opened. If necessary, add a ladle of cooking water. Then turn off the heat and remove the empty clam shells.
In a pan, lightly brown a chopped garlic clove with a drizzle of extra virgin olive oil and chopped parsley. If desired, you can also add some chopped chili pepper.
Then add the cherry tomatoes cut in half and cook over high heat for a few minutes. Then add the chickpeas and continue cooking for about 15 minutes.
Finally, add the clams to the soup, along with a ladle of filtered clam cooking liquid. Cook for 5 minutes and adjust the salt.
Lastly, toss with a drizzle of oil, serve with more chopped parsley and some toasted bread. Enjoy your meal!
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