Ingredients
• 1 tbs olive oil
• 1 red onion, thinly sliced
• 2 baby fennels, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 300ml white wine
• 400g can chickpeas, rinsed, drained
• 400g can chopped tomatoes
• 1 tbs tomato paste
• 1 tsp smoked paprika (pimenton), plus extra to serve
• 1kg pot-ready mussels
• 2 tbs coriander leaves
• Pinch of dried chilli flakes
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion, fennel and garlic, then cook, stirring, for 5 minutes or until softened. Add the white wine and bring to the boil. Stir in the chickpeas, tomatoes, tomato paste and paprika, then simmer for 5 minutes or until slightly reduced.
2. Add the mussels, cover the pan, increase the heat to high and cook for 2 minutes. Give the pan a big shake and look inside. If some mussels have not yet opened, cover and simmer for a further 1 minute. Discard any mussels that are still closed.
3. Divide mussels and sauce among shallow bowls and sprinkle with coriander, chilli, extra paprika and some black pepper.
