Clam and chickpea soup with toast

Ingredients

For 1 serving

• Clams250 g
• Cooked chickpeas150 g
• Cherry tomatoes100 g
• Garlic1 clove
• Parsleyto taste
• Chili pepperto taste
• Bread40 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, shellfish,

Method

1. Clams sold in trays are usually already purged: rinse them under cold water and tap each one on the board, discarding any that leak sand or stay open. If they are hand-gathered, soak them in cold salted water for an hour first.
2. Wash and quarter the cherry tomatoes; rinse and drain the chickpeas; peel and crush the garlic.
3. In a wide saucepan heat the oil over medium heat with the garlic and chilli for 1–2 minutes, until the garlic is golden. Turn up the heat, add the clams, cover and cook for 3–4 minutes, shaking the pan, until they open.
4. Add the chickpeas, tomatoes and a small ladle of water and cook over medium heat for 8 minutes, until the tomatoes soften and the broth is full of flavour; discard any clams that stay closed and taste before salting.
5. Meanwhile toast the sliced bread for 2 minutes per side, until crisp.
6. Finish the soup with chopped parsley and serve it with the toasts.