Clams and chickpeas are a perfect combination even though it may seem unusual. The pairing with zucchini is also excellent. The result is a true single dish, tasty, nutritious, and easy to prepare. But if you serve it in small single-serving bowls, it could also become an original appetizer.
Other clam recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Clams and Chickpeas
To speed up the preparation of this recipe, I used frozen clams. If you use fresh clams, you need to purge them to release the sand they contain. You can see how to do this by clicking HERE.
Again, to speed up the recipe, I used canned chickpeas, but if you prefer, you can also use dried ones. In this case, they need to be soaked overnight and then cooked in salted water for about two hours.
- 2.2 lbs clams
- 1 cup canned chickpeas (drained weight)
- 2 zucchini
- 2 cloves garlic
- 1 bunch parsley
- dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 2 Pans
- 1 Slotted Spoon
- 1 Strainer
Preparation of Clams and Chickpeas
In a large pan, heat a few tablespoons of oil and sauté a clove of garlic cut into pieces. Let it sizzle, then add the still frozen clams.
Cover and cook over high heat for 3/4 minutes or until they open; then splash them with dry white wine and let it evaporate.
Then set them aside after discarding any that remain closed.
Trim the zucchini, wash them, pat them dry with a paper towel, and cut them into cubes not too small.
Drain the chickpeas from their preserving liquid and rinse them thoroughly under running water.
In a second pan, heat a few tablespoons of oil and fry the second clove of garlic, also peeled and cut into pieces. Let it sizzle for a few moments, then add the zucchini, a generous pinch of salt, and a generous grind of black pepper.
Cook over high heat for 5 minutes, then add the chickpeas and continue cooking for another 5 minutes.
Finally, add the clams and part of their previously filtered cooking liquid. Season with salt and flavor with chopped parsley.
Serve the clams and chickpeas hot. Enjoy! Paola
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