Spicy Mussels with Tomato and Chickpeas
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
Salt and freshly ground black pepper
Handful of basil leaves
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.
Sprinkle over the basil leaves and serve with sourdough toast.
Nutritional Analysis per Serving: