Chickpea and Mussel Stew

Ingredients

In this adaptation of the original Croatian dish, the flavors and ingredients have been modified to suit Central Asian cuisine. The addition of aromatic spices and herbs commonly used in Central Asian cooking gives the stew a distinct flavor profile. The use of mussels adds a unique brininess to the dish, which is not typically found in traditional Central Asian cuisine. Overall, this fusion dish combines the best of both worlds, creating a delightful and flavorful experience. We alse have the original recipe for Maneštra od slanutka i dagnji, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 18g
• Fiber: 12g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the cooked chickpeas to the pot and stir to combine with the spices.
4. 4.
   Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
5. 5.
   Add the cleaned mussels to the pot and cover with a lid. Cook for an additional 5-7 minutes, or until the mussels have opened.
6. 6.
   Remove the pot from the heat and discard any unopened mussels.
7. 7.
   Serve the Chickpea and Mussel Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the stew to remove any excess sodium.
• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels that do not open after cooking.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Serve the stew with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a creamier texture, blend a portion of the stew using an immersion blender before adding the mussels.
• Substitute the vegetable broth with seafood broth for a more pronounced seafood flavor.
• Customize the spices to your taste by adjusting the quantities or adding additional spices such as cinnamon or cardamom.

Serving advice

Serve the Chickpea and Mussel Stew in individual bowls, garnished with fresh cilantro. Accompany it with warm crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some paprika or cumin powder on top of the stew before serving. Serve it in colorful ceramic bowls or on rustic wooden plates for an authentic Central Asian feel.