Mussel and Chickpeas Spicy Soup

Creamy and spicy, chickpeas and mussel soup.
Source: www.cookidoo.es

Recipe level:

Cooking time:

FEATURED PRODUCT

Mussels in
White Wine Sauce

Ingredients

  • 2 lb of Whole Shell Mussels in White Wine Sauce, defrosted
  • 1 tbsp of chopped fresh parsley
  • 2 garlic cloves, chopped
  • 1 sprig rosemary, chopped
  • 1 shallot, peeled and chopped
  • 1 oz vegetable oil
  • 2 cups of cooked chickpeas
  • 1 tsp of salt
  • 1 – 2 pinches of hot paprika
  • 2 cups of water
  • 4 tablespoons cream (min 30% fat), (optional)

How to cook

  1. Defrost mussels according to package directions. Reserve.

  2. In a large saucepan, brown the parsley, garlic, rosemary, and shallot, in olive oil.

  3. Boil the water in a pot, and cook the chickpeas, with salt., for 10 minutes. Add more water if necessary.

  4. Combine the mixture obtained in points 1 and 2, add cream and hot paprika. Finally add the mussels with all juices and combine.

  5. Can be decorated by sprinkling finely chopped parsley and roasted chickpeas.

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Puerto Montt, Chile.
(+56) 65 2 367567

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Santiago, Chile.
(+56) 2 2784 4180

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