How to make
Soak the chickpeas in cold water for 24 hours. Discard the water, that the chickpeas were soaked in, pour new water, add the finely chopped carrot, celery, onion and garlic cloves. Add salt.
Boil, until the chickpeas are fully cooked. Puree the soup into a creamy, but not too thick mixture.
Pour a cup of olive oil into a pan. Add the finely chopped garlic and parsley. Fry briefly and add the mussels with their shells.
Cook for 3-4 minutes, then pour the white wine and finish cooking, until all the mussels have opened up.
Clean the shells and pour the mussels along with the liquid into the soup. Homogenize well.
Serve the chickpea and white mussels cream soup hot with a slice of toasted bread and a glass of white wine!
