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Zuppa di ceci e vongole (chickpea and clam soup)

Name: Zuppa di ceci e vongole (chickpea and clam soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1 small onion, chopped; 1 carrot, finely chopped; 1 celery stalk, chopped; 2 tbs chopped flat-leaf parsley leaves; 1 garlic clove, finely chopped; 3 x 400g cans chickpeas, rinsed, drained; 1.5L (6 cups) vegetable stock; 1kg clams (vongole), rinsed; 2 rosemary sprigs, leaves picked

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20m

Silvia Colloca's zuppa di ceci e vongole (chickpea and clam soup)

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by Silvia Colloca

Cook and author

Oct 03, 2015

Keep your cooking simple and let the vongole (clams) shine, with chickpeas to bulk up the meal.

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 small onion, chopped
1 carrot, finely chopped
1 celery stalk, chopped
2 tbs chopped flat-leaf parsley leaves
1 garlic clove, finely chopped
3 x 400g cans chickpeas, rinsed, drained
1.5L (6 cups) vegetable stock
1kg clams (vongole), rinsed
2 rosemary sprigs, leaves picked

Method

1.

Heat oil in a large, heavy-based saucepan with a lid over medium-high heat. Add onion, carrot, celery and parsley, and cook for 1-2 minutes until slightly softened. Add garlic and cook for a further 1 minute or until fragrant. Add the chickpeas and stock and stir to combine. Reduce heat to low and simmer for 8-10 minutes until slightly reduced. Remove pan from heat and cool slightly. Transfer to a blender and whiz until smooth, adding a little water if necessary to loosen.
2.

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.
3.

Ladle into serving bowls, garnish with rosemary leaves and freshly ground black pepper, and drizzle with a little oil to serve.