Chickpea and clam soup: the recipe for a tasty dish between land and sea

The chickpea and clam soup it’s a first course rich and tasty, perfect to serve on the occasion of a breakfast or one fish dinner with guests. Easy to make, it combines the flavors of the sea with those of the land, for a balanced and very tasty end result. It is prepared with a sauté of garlic and slightly spicy parsley to which are added the chickpeas I read, diced tomatoes and clams, previously opened on the fire in a separate pan.

You can serve your soup warm or steaming, accompanied by a few slices of toast, to obtain a single dish nutritious and balanced; if you want, you can also add some fresh pasta, like maltagliati or gnocchetti, or the dry, like ditalini or Neapolitan mixed pasta. If you use chickpeas that have already been boiled (and stored in glass jars), the dish will be ready in a few minutes.

For an even creamier texture and wrap, you can mix some of the chickpeas with a hand blender then add the mash obtained to the rest of the soup. You can do it just as well with clams and lupines, but also with mussels or by adding already peeled shrimp. THE fresh tomatoes and the Chili they are optional and even the amounts can be decided based on taste and availability of ingredients. Follow our recipe step by step.

How to make chickpea and clam soup

In a saucepan, brown the garlic with an oil base; also add the chopped parsley (1) and, if you prefer, the chili.

After a few moments, add the tomatoes, cut into cubes and without seeds (2), and cook over high heat for a few minutes.

Now add the chickpeas (3), stir again and continue cooking for about 15 minutes.

Meanwhile, open the clams in a saucepan with a lid, reserve a few for the final decoration and peel the others. Filter the cooking juice and add it to the soup with the peeled clams (4).

Cook for another 5 minutes and season with salt and pepper; whisk with a drizzle of oil (5) and flavor with more chopped parsley.

Divide the soup into individual bowls, add the reserved clams and serve immediately (6).

storage

Chickpea and clam soup can be stored in the refrigerator, in a special airtight container, for a maximum of One day; at the time of consumption, heat it well on the fire before tasting it.