Mediterranean-style mussel and chickpea soup



Doses for

4 people

tempo-preparazione new

50 minutes



  • Already cleaned mussels Meno30 2 kg
  • White wine 50 g
  • Red pepper 1
  • Parsley 1 tuft
  • Garlic 1 clove
  • EVO oil 50 g


  • Precooked and drained chickpeas 480 g
  • Onion 100 g
  • Carrots 80 g
  • Celery 70 g
  • Ramato tomatoes 400 g
  • Rosemary 1 sprig
  • Chopped parsley 1 clump
  • EVO oil 50 g
  • Salt and pepper to taste.


In a large saucepan, heat the EVO oil along with the garlic cut in half and chopped chili pepper; when they are browned, add the mussels, parsley, mash with white wine and cover with a lid.
Let cook over a high flame for 5 minutes and until the mussels have opened up.
Turn off the heat, separate the mussels from the cooking liquid and keep it aside by straining it through a colander to remove impurities. Separate the mollusk from the shell, keeping a few undamaged mussels for the final garnish of the dish. Put the shellfish in a container along with their filtered liquid and keep them aside.

Wash and dice the auburn tomatoes into 1 cm cubes.
In a skillet, sauté celery, carrot, and onions with evo oil and rosemary; then add the chickpeas and sauté for a couple of minutes.
After a few minutes, add the chopped tomatoes, the liquid from the mussels without the shellfish, and let everything cook for 15 minutes.
Season with salt and pepper, add the shellfish to the chickpeas and chopped parsley.

Arrange in serving dishes and serve your soup piping hot.

On the table


In this recipe

In the kitchen


I love fish. Even when I prepare it at home, I seem to hear the sound of waves crashing against waves. I can do little about it, I am an incurable romantic and I love the sea. And when I can I include it in my dishes. In this risotto I wanted to put all my memories of walks in Sicily: the red of the ripe tomatoes, the savory and crunchy flavor of the fried capers (a delicacy I had never tasted until now but believe me, it will leave you speechless) and the delicate taste of the sea bream fillets.

It’s just that it’s not always easy for me to be able to go to the fishmonger to buy fresh fish: that’s why I always have a nice supply of frozen fish in the freezer, perfect for enriching my dishes and turning them into little journeys in taste! Just as if they were freshly caught, these sea bream fillets smell of salt, but require zero effort and zero strain!

Come into the kitchen and try this risotto with me – I promise you won’t be able to do without it

Sonia Peronaci

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