Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup) – This soup is so savory, filling, and comforting… one of the best seafood soups I’ve had in a long time!
It’s officially spring! However it’s still feeling a bit like winter here in Florida. Well not like a northern climate winter, but more of a Florida winter where the temps drop into the 50s at night. Yes it does get chilly sometimes in sunny Florida! 🙂
This soup is perfect on a day like today!
I hope you love this soup as much as I did! It’s:
- Comforting
- Filling
- Flavorful
- Savory
- and of course 100% Orgasmik!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Zuppa Di Ceci Con Cozze (Chickpeas and Mussels Soup)
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 2 - 3
- Category: Seafood
- Cuisine: Soup
Ingredients
- 1 Celery stalk
- 1/2 medium size Onion
- 1 small Carrot
- 4 Garlic cloves divided
- 6 Tbs EVOO divided
- 32oz Organic chickpeas
- 2 cups Hot Water
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 sprigs of Rosemary (save 1 for decoration)
- 1/4 cup strained Tomato Sauce
- 1 lb Fresh Black Mussels washed and cleaned
- Crostini Bread
Instructions
- Add Celery, Onion, and Carrot to a food processor, finely chop
- In a medium saucepan add 3 Tbs EVOO and heat over med heat
- When oil is warm add Celery, Onion, Carrots and sauté 1-2 minutes
- Add 3 cloves Garlic, sauté 1 minute
- Add Chickpeas along with the water from the cans + 2 cups Hot Water
- Turn heat to med/high, add Salt, Pepper, 1 Rosemary sprig, and Tomato Sauce, stir 1 – 2 minutes
- Reduce heat to medium and stir occasionally cooking for 30 minutes
- Remove Rosemary sprig
- Remove Garlic *see notes below
- Set aside and prepare Mussels
- In a large saucepan add 3 Tbs EVOO and heat over medium heat
- When oil is warm add 1 clove Garlic and sauté 1 minute
- Add Mussels, a pinch of Salt and Pepper
- Cover and cook until Mussels open (about 3-4 minutes)
- Remove the majority of the Mussels from their shell and add to the soup, save a few left in the Mussels for presentation
- Garnish with Rosemary sprig
- Serve with crostini bread
- Buon Appetito!
Notes
If you like more Garlic flavor you can remove the Garlic cloves along with 1 cup of the soup after it’s cooked to a food processor and blend, then add it back to the soup.
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