Serves 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon harissa paste
- 1 teaspoon smoked paprika
- 1 x 400gm can cherry tomatoes
- 1 x 400gm can chickpeas, rinsed and drained
- ½ cup (125ml) water
- Sea salt and cracked black pepper
- 1kg mussels, cleaned
- Basil leaves, to serve
- Sourdough toast, to serve
Method
- Heat the oil in a large deep-sided, heavy-based frying pan over medium heat
- Add the onion and garlic and cook, stirring, for 5 minutes or until soft
- Add the harissa and the smoked paprika and cook for 1 minute
- Add the tomatoes, chickpeas, water, salt and pepper, increase the heat to high and bring to the boil
- Add the mussels, cover with a lid and cook for 6 minutes or until the mussels have opened.
- Remove from the heat and allow to stand, covered, for 5 minutes
- Divide between serving bowls and top with the basil. Serve with sourdough