Velvety Chickpea Soup with Sautéed Mussels and Clams
Category: One-Pot Meals
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried chickpeas | 450g |
| Leek | 1 |
| Carrot | 1 |
| Thyme | 3 sprigs |
| Extra-virgin olive oil | 20g |
| Water | 5 liters |
| Fine salt | To taste |
| Black pepper | To taste |
| Celery | 60g |
| Mussels | 1kg |
| Clams | 1kg |
| Tomatoes | 200g |
| Garlic | 1 clove |
| Extra-virgin olive oil | 20g |
| Fresh parsley | 1 bunch |
| Fine salt | 1 pinch |
| Black pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~20g |
| Fat | ~10g |
| Carbohydrates | ~40g |
| Fiber | ~8g |
| Sodium | ~600mg |
Instructions
Step 1: Preparing the Chickpea Soup
- Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with plenty of water. Let them soak for at least 12 hours or overnight. This step is crucial for tender and creamy chickpeas.
- Prepare the Vegetables: While the chickpeas soak, prepare your aromatics. Trim and peel the carrot, slice the leek, chop the celery, and gather the thyme sprigs.
- Cook the Chickpeas: Drain the soaked chickpeas and transfer them to a large pot. Add the prepared vegetables (leek, carrot, celery, and thyme), then pour in 1.5 liters of water. Season with salt and pepper.
- Simmer: Cover the pot and let the chickpeas cook over medium heat for about 30 minutes or until tender.
- Blend: Once cooked, remove the thyme sprigs, and use an immersion blender to blend the soup until it is silky smooth. Adjust the consistency with water if necessary. Keep the soup warm until serving.
Step 2: Preparing the Sautéed Mussels and Clams
- Purge the Clams: Rinse the clams under cold running water. Discard any with broken shells or those that remain open when tapped. Place the clams in a colander set over a bowl and rinse them thoroughly. If any sand is visible when tapping, discard the clam.
- Clean the Mussels: Scrub the mussels under cold water and remove the beards by tugging them with a small knife or your fingers.
- Cook the Seafood: In a large skillet, heat 20g of olive oil over medium heat. Add the garlic clove and sauté until fragrant. Add the mussels and clams, cover the skillet, and cook for 4-5 minutes until the shells open. Discard any that do not open.
- Prepare the Tomatoes: Slice the tomatoes into wedges and add them to the skillet. Cook for another 2-3 minutes until softened. Pour in the cooking liquid from the mussels and clams, taking care to avoid any sand at the bottom of the pan. Simmer for an additional 2 minutes.
- Finish with Parsley: Sprinkle freshly chopped parsley over the seafood mixture and stir to combine. Remove from heat.
Step 3: Prepare the Bread
- Toast the Bread: Slice rustic bread into thick slices. Brush each side lightly with olive oil. Place the slices on a baking tray lined with parchment paper.
- Bake: Toast the bread in a preheated static oven at 220°C (or 180°C for a fan oven) for 10 minutes, flipping halfway through, until golden and crisp.
Step 4: Assemble the Dish
- Plate the Soup: Ladle the velvety chickpea soup into warm serving bowls.
- Add the Seafood: Top the soup with the sautéed mussels and clams, ensuring a mix of shelled and unshelled pieces for texture and presentation.
- Serve with Bread: Serve each bowl with a slice of the toasted bread for dipping.
Serving Suggestions
This hearty dish is best enjoyed fresh, with an extra drizzle of olive oil and a sprinkle of cracked black pepper for garnish. Pair it with a crisp white wine like Vermentino or Sauvignon Blanc to complement the seafood’s briny sweetness.
Enjoy your Velvety Chickpea Soup with Sautéed Mussels and Clams, a meal that brings the ocean’s freshness and the earth’s warmth together in a single, satisfying bowl.
