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.