Chickpea Velouté with Sautéed Mussels and Clams
- Energy Kcal 623
- Carbohydrates g 69.6
- of which sugars g 10.3
- Protein g 42.3
- Fats g 19.5
- of which saturated fat g 2.81
- Fiber g 18
- Cholesterol mg 131
- Sodium mg 921
- Difficulty: Very easy
- Prep time: 35 min
- Cook time: 40 min
- Serving: 4
- Cost: Very low
- Note + soaking time for dried chickpeas
PRESENTATION
Vellutata di ceci with sautè di cozze e vongole is this classic gem from Italy's beautiful southern coast. And here's the thing, fresh seafood and chickpeas really steal the show. What makes it so, so amazing? It's the creamy and smooth texture of the vellutata di ceci when the chickpeas are blended. Seriously good. Plus, it’s light and lets those natural flavors shine. You then throw on top the sautè di cozze e vongole, with mussels and clams that are cooked just right—moist and tender. Thanks to the quick pan-cook method using olive oil and cherry tomatoes, they come out perfect.
This recipe respects its ingredients, blending golden legumes and seafood—a true Mediterranean pairing. Some folks mix it up with shrimp or parsnip for a twist, but it’s all about those real coastal vibes. No need to get fancy, honestly. It’s about simplicity. With crema di ceci con frutti di mare, you can adjust the seafood amount or try regional twists. Like, tiny local clams or more tomatoes for a sweet pop.
Italians just love these combos because they’re comforting, healthy, and flexible. You know, if you want something filling yet light, this is it. A bowl of ricetta vellutata di ceci is perfect for weeknights. Feels special. Works as a primo at any dinner. The crispy bits from the seafood sauté blend into the smooth base—pure cucina italiana tradizionale.
Dishes like zuppa di ceci e vongole stick around because they mix tradition with a bit of flair. And you know what? They stay true to those classic flavors while letting you add your touch. It’s easy to see why this combo never loses its appeal—it’s that beautiful balance of old-school charm and fresh possibilities. Grounded in the rich culinary heritage of coastal Italy, it really, really works. For real.
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INGREDIENTS
- Ingredients for the velouté
- Dried chickpeas 2 ¼ cups (450 g)
- Leeks 1
- Carrots 1
- Thyme 3 sprigs
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Water 6 ¼ glasses (1.5 l)
- Fine salt to taste
- Black pepper to taste
- Celery ¼ cup (60 g)
- For the mussel and clam sauté
- Mussels 2.2 lbs (1 kg)
- Clams 2.2 lbs (1 kg)
- Tomatoes 1.1 cups (200 g)
- Garlic 1 clove
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Parsley 1 tuft - (chopped)
- Fine salt 1 pinch
- Black pepper to taste
For the chickpea velouté
To prepare the chickpea velouté, you must ensure to soak the dried chickpeas for at least 12 hours (you can do this the night before). Then prepare the other vegetables: trim and peel the carrot 2, prepare the celery, leek, and thyme. Slice all the vegetables 3 and pick the leaves from the thyme sprigs.
Drain the chickpeas 4 from the soaking water. Then, pour water into the steam blender up to its maximum capacity, and into the blender jug pour the chickpeas 5, leek, carrots, and celery 6.
Salt and pepper to taste, pour the olive oil 7 and close the blender jug with the lid to blend all the vegetables 8. Set the cooking for half an hour, adding water until reaching 1.5 quarts. Once cooked and blended, your chickpea velouté is ready; you can keep it warm until it's time to use it 9.
For the mussel and clam sauté
To prepare the mussel and clam sauté, start by purging the clams: remove those with broken shells and tap each one on a cutting board from the opening side 1. If dark sand comes out, it means the clam is full of sand and should be discarded. Then place the clams in a colander set over a bowl and rinse them multiple times under running water 2: finish when no more sand is visible in the bowl. Wash the mussels as well, remove the beard, the thread protruding from the shell 3, and scrape the shell with a scouring pad to remove impurities.
Cut the cherry tomatoes into wedges and set them aside 4; then pour the mussels 5 and clams 6 into a wide pan with rather high edges.
Cover with a lid and let them open 7: it will take just a few minutes. As soon as the mussels and clams open, drain and keep them warm 8; also reserve the liquid the mollusks released upon opening in a small bowl. In a large pan, pour the oil, crushed garlic, and cherry tomatoes 9.
Cook the cherry tomatoes for a few minutes, stirring. Then pour in the cooking liquid from the mollusks 10 and let it cook for about 5 minutes to reduce. Next, add the mussels and clams 11, cook for another 2-3 minutes, turn off the heat, and season with chopped parsley 12.
To accompany the dish, you can toast slices of rustic bread in the oven: drizzle the bread slices with oil, place them on a baking sheet lined with parchment paper, and heat them on both sides in a preheated static oven at 430°F for about 10 minutes (if using a fan oven, at 355°F for 5 minutes) (13-14). Now that all the ingredients are ready, pour the chickpea velouté into serving bowls and top with the mussel and clam sauté, some shelled, others whole 15. Serve the chickpea velouté with sautéed mussels and clams with the bread croutons!