Mediterranean Mussel And Chickpea Soup Recipes

MOROCCAN LENTIL AND CHICKPEA SOUP

Steps:

• In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
• Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
• Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
• Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

MEDITERRANEAN CHICKPEA STEW

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
• Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

MUSSEL SOUP IN THE MEDITERRANEAN STYLE

Steps:

• Rinse mussels under running water, discarding any that are open. Place in a soup kettle with white wine. Bring to a fast boil over medium-high heat and steam until mussels open. Remove from heat and discard any mussels that refuse to open. Remove mussels from broth, being careful not to pick up sandy sediment. Strain the broth carefully, through a colander lined with cheesecloth, into a measuring cup. Add water to make 4 cups liquid.
• Rinse out soup kettle. Clean and slice the leek thinly and saute it in 2 tablespoons of oil over gentle heat until leek has softened.
• If using salted anchovy, split it in half and rinse under running water to rid it of salt. Pull away the bones. Pat anchovy dry. Mash two garlic cloves and mince with anchovy and half the parsley. Add to leek and saute until garlic starts to turn golden.
• Roughly chop tomatoes. Add to soup kettle with mussel broth and either saffron threads or hot pepper. Let simmer, partly covered, 10 minutes. Taste for seasoning, and add salt and pepper to taste.
• While liquid is simmering, remove the empty half shell from each mussel, leaving only the shell half that has the mussel in it. Discard empty shells.
• Add mussels in shells to the simmering broth, and let warm to serving temperature. While broth is warming, toast the bread slices on both sides. When bread is toasted, cut remaining clove of garlic and rub over bread. Drizzle a little of the remaining olive oil over each slice. Place a bread slice in bottom of each soup bowl.
• When ready to serve, place a ladleful of mussels in each bowl on top of the sliced bread. Pour broth over, discarding hot pepper if used, sprinkle with minced parsley and serve immediately.

MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and saute 3 minutes until tender.
• Add water and next 6 ingredients.
• Bring mixture to boil.
• Cover and reduce heat, simmer 5 minutes.
• Add pasta and cook 9 minutes until pasta is tender.
• I have often used small alphabet pasta that I've had in the cupboard.

MEDITERRANEAN MUSSEL AND CHICKPEA SOUP WITH FENNEL AND LEMON

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium heat, and add the garlic and chile flakes. Before the garlic colors, add the mussels and white wine. Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open.
• Discard any mussels that don't open and transfer the others to a baking dish with any cooking liquid that is in the pan. Set in the refrigerator until cool enough to handle. Once cool, remove the mussels from the shells, and discard the shells. (Note: You can keep the mussels in the fridge until ready to serve the soup, then proceed from this point.)
• In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas, and sliced fennel and heat through. The fennel should retain a bit of a bite. Season to taste with salt and pepper. Add the lemon juice and parsley. Serve immediately.

MEDITERRANEAN MUSSEL AND CHICKPEA SOUP

Steps:

• 1. Heat the olive oil in a large saucepan or Dutch oven over medium heat; add the garlic and chili flakes. Before the garlic colors, add the mussels and white wine. Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open. 2. Discard any mussels that don't open and transfer the others to a baking dish with any cooking liquid that is in the pan. Set in the refrigerator until cool enough to handle. Once cool, remove the mussels from the shells, discard the shells. 3. In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas and sliced fennel and heat through. The fennel should retain a bit of a bite. Season to taste with salt and pepper. Add the lemon juice and parsley. Serve immediately.