Ingredients for Chickpea and Clams Soup:

- 3 tablespoons olive oil

- 2 lb, 900gr clams, rinsed

- 2 large russet or Idaho potatoes, peeled and chopped

- 1 carrot, finely chopped

- 1 celery stalk, chopped

- 1 garlic clove, finely chopped

- 1 large onion, chopped

- 1 can (28 oz - 800gr)  chickpeas, rinsed and drained

- 1,6 quart - 1.5 l vegetable stock or water with 3 vegetable bouillon cubes

- 2 tbsp chopped parsley

- 2 rosemary spings, leaves picked

- Salt and pepper

How to make Chickpea and Clams Soup:

Heat the olive oil in a large soup pot over medium flame and saute the onion, carrot and the celery for approx 2 -3  min.

Add garlic and cook until fragrant.

Add the water and bouillon cubes or the vegetable stock.

Add the chickpeas and bring to a boil.

Reduce heat to low and simmer for 10 min until slightly reduced.

Transfer to a blender and whiz until smooth, adding a little water if necessary.

Return soup to saucepan and place over medium heat.

Bring to a simmer, then add clams. Cover and cook, shaking the saucepan occasionally, for 2-3 minutes, until shells have opened.

Season with salt and pepper.

Ladle into serving bowls and garnish with rosemary leaves



Tastyfood - Recipes

Chickpea and Clams Soup Recipe

Chickpea and Clams Soup

Chickpea and Clams Soup