Here I am again with a budget-friendly and delicious recipe perfect for impressing guests with a simple dish to prepare.
Today we indulge ourselves with a super delicious chickpea and mussel soup. Full of flavors and taste, this soup will surprise you with its goodness and ease of preparation!
If we really want to find a flaw in this recipe, the only annoying thing is cleaning the mussels, but the lazier ones can ask their trusted fishmonger for help!
At most, if we are really lazy and short on time, we can also use frozen mussels!
This inviting and delicious soup can be prepared as a one-dish meal or as a “small bite” or snack, in culinary terms “amuse-bouche” (or amuse-gueule).
It’s perfect for a special occasion but also for a home aperitif with friends, served in small ramekins it will conquer everyone!
Let’s see the ingredients together, but first, I leave you some of my favorite soups and stews that might interest you ❤️
Zucchini Cream with Saffron Shrimp
Cannellini Bean and Tuscan Cabbage Soup
Bean Soup with Broccoli and Carrots
Winter Cabbage and Cannellini Bean Soup
- Difficulty: Very Easy
- Cost: Budget-Friendly
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs Pre-cooked Chickpeas
- 2.2 lbs Mussels
- 1 Tomatoes
- 1 Carrots
- 1.76 oz Leeks
- 1 clove Garlic
- 1 leaf Bay Leaf
- 1 tbsp Olive Oil (per person)
- to taste Salt
- 1 sprig Rosemary
Tools
- Bowl
- Pan
- Pot
- Ladle
Preparation
First, clean the mussels (it’s a bit of a tedious task but necessary if you want to enjoy this fantastic soup!). Put the mussels in a bowl and rinse them under running water.
Then, using the back of a knife blade, remove all the encrustations on the shell and pull out the tuft with your fingers.
Next, remove the shell and place the mussels in a bowl.
Then, under running water, clean the shell thoroughly with a steel wool pad to remove any impurities.
Now take a nice non-stick pan, add the mussels, a little water, cover with a lid, and let them open over medium heat for a few minutes.
Now take a pot, add a drizzle of olive oil and sauté some finely chopped leek and carrot.
Add the pre-cooked chickpeas (the weight above equals three cans of 14 oz each), the tomato, and a clove of garlic.
Also, add a sprig of rosemary (tied with twine for easy removal), the bay leaf, and cover everything with water (or vegetable broth, which you can prepare the night before with your preferred vegetables).
Cook slowly for about half an hour, covering with a lid. Halfway through cooking, remove the garlic clove and the rosemary sprig.
Also add the mussels, adjust the salt, and continue until finished.
Your chickpea and mussel soup is ready! Plate it and enjoy, it will conquer you!
I hope you liked this recipe! Visit me again soon!
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