Mussels with Chickpeas

Ingredients

• 2 pounds (900g) mussels, cleaned and debearded 2 pounds (900g) mussels, cleaned and debearded
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the white wine to the pot and bring to a simmer. Allow the wine to reduce slightly for about 2 minutes.
3. 3.
   Pour in the fish or vegetable broth and bring to a boil.
4. 4.
   Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. 5.
   Stir in the cooked chickpeas, chopped parsley, and thyme. Season with salt and pepper to taste.
6. 6.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Serve the mussels with chickpeas in bowls, ladling the flavorful broth over the top. Garnish with additional parsley, if desired.

Treat your ingredients with care...

• Mussels — Make sure to thoroughly clean and debeard the mussels before cooking. Discard any mussels that are cracked or do not close when tapped.
• Chickpeas — If using canned chickpeas, rinse them well before adding to the dish to remove any excess sodium. If using dried chickpeas, soak them overnight and cook until tender before adding to the recipe.

Tips & Tricks

• Serve the mussels with crusty bread to soak up the flavorful broth.
• For a spicier version, add a pinch of red pepper flakes to the broth.
• If you prefer a thicker broth, you can blend a small portion of the cooked chickpeas and broth together and then stir it back into the pot.
• Fresh herbs are key to enhancing the flavors of this dish, so try to use them whenever possible.
• Experiment with different types of white wine to find your preferred flavor profile.

Serving advice

Serve the Mussels with Chickpeas as a main course, accompanied by a side of crusty bread and a simple green salad. The dish is best enjoyed with a glass of chilled white wine to complement the flavors of the seafood.

Presentation advice

Present the Mussels with Chickpeas in individual bowls, ensuring that each serving has a generous amount of mussels, chickpeas, and broth. Garnish with a sprig of fresh parsley for a pop of color.