Zuppetta di ceci e vongole

I love seafood and the combination between clams and chickpeas is so elegant and tasteful!

If you are thinking about a romantic dinner this weekend, you know what you can cook!

Be aware this is a dish to impress!

 

400 gr chickpeas (2 yields)

250 gr clams

1 garlic clove chopped, unpeeled

white wine
chili
olive oil

salt

parsley

baking powder

 

The night before, soak the chickpeas in a bowl with plenty of water and a tbs of baking soda. The day after, drain and rinse well. Boil them for 1h, 1/2-2h, add salt. Drain and skim off the foam on the top, saving some water (If you use the canned chickpeas, you can go to the next step directly).

In the same pan, smash roughly the chickpeas with an immersion blender, adding 1 tbs 1/2 of oil and half glass of the cooking water till creamy but not smooth.

Put the clams in a bowl with water and rinse twice. Set a covered shallow saucepan on the stove over medium high heat with the claims for 6, 7 min till clams have opened and turn the heat off. Put the clams aside and filter their cooking water in a cup.

In the same saucepan, brown the unpeeled garlic clove chopped with some fresh chili, the clams and sprinkle some white wine (do not add salt since the clams are naturally salty), when reduced add the clams cooking water filtered (It must not cooked more than 10 min otherwise the clams become chewy).
 

Reheat the smashed chickpeas (lukewarm), if necessary, serve in a bowl with the clams on the top (some with their shells) and fresh parsley.