The mussels, cuttlefish, and chickpea soup is a quick dish to prepare since I used frozen seafood and canned pre-cooked chickpeas for this recipe. If you intend to prepare it with fresh fish, the result will undoubtedly be better, but we found it really tasty even this way!
Find more mussel recipes here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 lbs cuttlefish (frozen)
- 1.1 lbs mussels (frozen)
- 8.5 oz chickpeas (canned, drained)
- 3 cloves garlic
- 2 tbsps olive oil
- to taste parsley
- 2 tsps fine salt
Preparation
In a large pan, add the still frozen seafood, chickpeas with the water from the can, garlic, olive oil, and fine salt.
Cover with a lid and cook on low heat for at least 30 minutes.
Since it is frozen, the seafood will release a lot of water, so towards the end of cooking, raise the heat and let it dry if it is still too liquid.
At this point, sprinkle with chopped parsley and ground black pepper if you like.
Notes
The mussels, cuttlefish, and chickpea soup is a dish to prepare when you have little time to cook.
If you liked it, you can try other soup recipes:
With green beans, potatoes, cuttlefish, and shrimp
From Trentino: White wine soup;
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