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Spicy Mussels with Tomato and Chickpeas

Spicy Mussels with Tomatoes and Chickpea

Serves: 4 as a starter, 2 as a main course

Cooking time: 15 minutes 


  • 1kg mussels, scrubbed and de-bearded

  • 2 tablesp. olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, peeled and chopped

  • 1 tablesp. smoked paprika

  • 1 red chilli, finely diced

  • 400g tin chopped tomatoes

  • 400g tin chickpeas, drained and rinsed

  • 125ml water

  • Salt and freshly ground black pepper

  • Handful of basil leaves


To Serve:

  • Sourdough Toast


To Cook:
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft. Add the smoked paprika and chilli and cook for a minute or two.

Add the tomatoes, chickpeas, 125ml water, salt and pepper, increase the heat to high and bring to the boil. Add the mussels, cover and cook for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.

Serving Suggestions: 
Sprinkle over the basil leaves and serve with sourdough toast.

Nutritional Analysis per Serving: 
Carbohydrates: 72g 
Fat: 17g 
Iron: 5.9mg 
Energy: 474kcal 

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