Cracks and chickpea hummus
16 recipes
Chickpea soup, clams and porcini mushrooms
ingredients
servings
1
Clams
150 oz
Leeks
1 half
Orange tomatoes
30 oz
Garlic
1 half wedge
Porcini mushrooms
50 oz
Wholewheat flour
1 cup
Extra virgin olive oil
3 spoons
Chickpeas
40 oz
soups from Italy
Chickpea soup, clams and porcini mushrooms
Chickpea soup, clams and porcini mushrooms
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soup with unique flavors, the sea and the earth in a dish.
preparation
step 1
Wash the clams under cold running water, after opening them in a covered pot for 7-8 minutes flavoring with garlic and two tomatoes. When they all open, remove their shells from them.
step 2
Place the shelled clams in a small bowl, now you can prepare the rest of the ingredients for the soup. Chop the leek and sauté with the oil in the pot previously used with the remaining garlic and tomato.
step 3
Clean porcini well, flour them with salt and pepper and fry them with oil until they are crisp. Meanwhile, place the shelled clams in the saucepan with the leek and tomatoes in half.
step 4
Add the chickpeas (pre-cooked or already soaked in the evening before) in the pot with the clams and the leek and add a little vegetable stock. When the chickpeas are ready, serve with porcini mushrooms on the surface.
