mussels with chickpeas

1kg mussels

1 x 400g tinned  chickpeas

1 x 400g tinned tomatoes

1/2tsp chilli

flat leaf parsley, chopped

  • Drain the chickpeas and add to a frying pan with the tinned tomatoes and chilli.
  • Give a good stir and leave to simmer. 
  • Wash and debeard your mussels ('beards' are the thin tendril like bits, grasp between thumb and finger and pull downwards towards the hinged part of the shell).
  • Remove any cracked or open mussels.
  • Place the rest into a large pan with a splash of water. 
  • Cover with a lid, and cook on a high heat for 5 minutes.
  • The mussels should now be open, remove any closed ones.
  • Reserve a few mussels for decoration.
  • Remove the rest of the mussels from their shells and stir through the chickpeas and tomatoes. 
  • Place the ones on for decoration, sprinkle with parsley and serve.