Steps

1. Soak dried chickpeas overnight in water.
   🕒 02:05
2. Add water to the soaked chickpeas and boil for about 40 minutes.
   🕒 02:12
3. Puree half of the boiled chickpeas. (This is the key!) To enjoy two different textures from the chickpeas, leave half whole and puree the other half.
   🕒 03:45
4. In a pot, add olive oil (to taste), garlic (a little), and onion (1/4 piece) and sauté.
   🕒 02:58
5. In a separate pot, add clams (200g) and white wine (100cc), cover, and steam.
   🕒 03:25
6. Add the diced tomato can (200g) to the pot with the sautéed onions.
   🕒 04:10
7. Remove the clam meat from the shells and add them along with their juice to the pot with the sautéing ingredients.
   🕒 04:20
8. Add the boiled chickpeas and the prepared chickpea puree to the pot.
   🕒 04:30
9. Add the pasta (100g) and the frozen seafood mix (200g) to the pot, and simmer in the broth containing the clam juice.
   🕒 05:00
10. Simmer the pasta and ingredients for 4-5 minutes.
    🕒 05:39
11. Season with salt (to taste).
    🕒 06:07
12. Just before turning off the heat, drizzle in extra virgin olive oil (to taste).
    🕒 06:34
13. Serve in a dish and garnish with black pepper (to taste) and minced Italian parsley, if desired.
    🕒 07:01