Mussels and Chorizo with Chickpeas

Name: Mussels and Chorizo with Chickpeas
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and freshly ground black pepper; 5 cloves garlic, minced; 1 tablespoon minced ginger; 2 red onions, finely diced; 1 teaspoon freshly ground black pepper, extra; 2 teaspoons sea salt, extra; 2 green capsicums (peppers), finely diced; 2 spicy chorizo sausages, peeled and diced; 75 ml fresh lemon juice, strained; 3 small red chillies, minced; 100 ml white wine; 1 kg mussels, scrubbed; 2 tablespoons parsley leaves, chopped; 250 g cherry tomatoes; 2 tablespoons basil leaves, chopped; 3 tomatoes, grated; 100 g spinach leaves, washed and roughly chopped; 2 teaspoons cumin seeds, roasted and ground; 300 g dried chickpeas, soaked overnight; 200 ml extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Another summer favourite that is inspired by Andalucia’s Moorish heritage. Jess and I cooked this up for an al fresco beachside dinner after spotting a boatload of mussels being dispatched to the fish shop early one morning.

Ingredients

300 g dried chickpeas, soaked overnight
1 kg mussels, scrubbed
250

Europe
Spain
Dinner
Andalusia
Mediterranean
Summer

Method

Rinse the chickpeas and place in a saucepan of clean cold water. Bring to the boil, cover with a lid and simmer for about 1 hour or until softened. Remove from the heat, strain and set aside.

To prepare the mussels, place them in a large saucepan, cover with a lid and sit over high heat. Leave for a few minutes and as soon as the mussels open, remove them and plunge into icy cold water