Chickpea, Clam and Mussel Soup

Method

1. Soak the chickpeas in water overnight.
2. Clean the mussels: remove the beard and scrape the shells. Discard any that are open or broken.
3. Clean the clams: discard any that are open or broken. Rinse well and soak in cold water to remove sand.
4. Cook the chickpeas in fresh water with a sprig of rosemary, chopped spring onion, and a clove of garlic until tender.
5. In a pan, heat olive oil with a clove of garlic and chili. Add the clams and cook, covered, until they open. Remove the clams and reserve their liquid.
6. In the same pan, add more olive oil and garlic if needed, and cook the mussels until they open. Remove and reserve the liquid.
7. In another pot, sauté a clove of garlic in olive oil. Add the cooked chickpeas and some of the reserved shellfish cooking liquid. Simmer briefly to flavor.
8. Remove the garlic clove. Blend part of the chickpea mixture into a smooth cream, leaving some whole chickpeas for texture.
9. In a small pan, sauté the Piennolo tomatoes with a drizzle of olive oil until slightly blistered. Crush them lightly.
10. For the parsley cream: blend fresh parsley with a little of the shellfish cooking liquid and olive oil until smooth.
11. To serve: spoon the chickpea cream into bowls. Arrange the mussels and clams on top. Add the sautéed tomatoes. Sprinkle with coarse salt, drizzle with extra virgin olive oil, and finish with a few drops of parsley cream.