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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup extra-virgin olive oil (plus extra to drizzle)
- 1 onion (small, chopped)
- 1 carrot (finely chopped)
- 1 celery stalk (chopped)
- 2 Tbsp. flat leaf parsley leaves (chopped)
- 1 garlic clove (finely chopped)
- 400 grams chickpeas (cans, rinsed, drained)
- 1.5 liters vegetable stock
- 1 kg clams (vongole, rinsed)
- 2 rosemary sprigs (leaves picked)
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