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Black Chickpea & Mussel Soup

By 13 Febbraio 2020 Marzo 13th, 2020 No Comments



– 200 g black chickpeas
– 120 g anellini (short pasta)
– 500 g mussels cleaned and washed thoroughly under running water
– 300 g spinach cut into strips
– 1 carrot chopped
– 1 stalk celery chopped
– 1 bay leaf
– 1 garlic clove
– 2 tbsps. EVO
– salt to taste
– black pepper to taste


Soak the chickpeas for 12 hours in cold water; then rinse, drain and cook the chickpeas for ab. 90 minutes also adding carrot, celery, garlic and bay leaf to the salted water. Meanwhile, put the mussels in a pan; add a tablespoon of EVO and, with the lid on, over medium flame, let them open, shaking occasionally. Once opened, remove the pan from the flame, shell the mussels and place them in a bowl. In the meantime, cook the pasta in abundant boiling salted water until “al dente”. Once cooked, drain and add the anellini to the chickpea soup, along with mussels and spinach. Keep cooking for 2 more minutes. Finally, drizzle with EVO and sprinkle with a generous pinch of black pepper. Serve piping hot.