Spicy Mussels with Tomato and Chickpeas

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  Spicy Mussels with Tomato and Chickpeas

 A really quick dish and bursting with flavour. 

Spicy Mussels with Tomato and Chickpeas

Serves 4 as a starter, 2 as a main course 

Cooking time:


  • 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

Protein: 24g 

Carbohydrates: 72g 

Fat: 17g 

Iron: 5.9mg 

Energy: 474kcal