Mussel and Chickpea Stew

Name: Mussel and Chickpea Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 small poblano or red Anaheim chile--halved, seeded and sliced crosswise 1/4 inch thick; 2 bay leaves; 425 grams chickpeas, drained and rinsed; 1 small celery rib, sliced crosswise 1/4 inch thick; 177 milliliters dry white wine; 4 larges garlic cloves, minced; 1 pinch Pinch of ground allspice; 237 milliliters canned Italian tomatoes, chopped, with their juices; 1 large leek, white and 3 inches of green, halved lengthwise and sliced crosswise 1/3 inch thick; 2 kilograms mussels, scrubbed and debearded; 1 Tbsp extra-virgin olive oil; 1 smalls onion, coarsely chopped; 85 grams medium red potato , peeled and cut into 1/4-inch dice; 0 teaspoons loosely packed saffron threads, crumbled; 4 servings Salt and freshly ground pepper; 591 milliliters water

You can never have too many main course recipes, so give Mussel and Chickpea Stew a try. One serving contains 407 calories, 34g of protein, and 11g of fat. This gluten free, dairy free, and pescatarian recipe serves 4. If you have onion, salt and pepper, saffron threads, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. Autumn will be even more special with this recipe.

Instructions

Set a colander in a large heatproof bowl in the sink. In a large saucepan, combine the water with 1/2 cup of the wine and the bay leaves and bring to a boil.

Ingredients you will need

Bay Leaves

Water

Wine

Equipment you will use

Colander

Sauce Pan

Bowl

Add the mussels, cover and steam, shaking the pan a few times, until the mussels open, 4 to 5 minutes.

Ingredients you will need

Mussels

Equipment you will use

Frying Pan

Drain the mussels in the colander; reserve the cooking liquid.

Ingredients you will need

Mussels

Equipment you will use

Colander

Remove the mussels from their shells and put them in a bowl. Cover with plastic wrap.

Ingredients you will need

Mussels

Pasta Shells

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat the olive oil in a large saucepan.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the leek, celery, poblano and onion and season with salt and pepper. Cover and cook over low heat, stirring often, until softened, about 8 minutes.

Ingredients you will need

Salt And Pepper

Poblano Pepper

Celery

Onion

Leek

Add the garlic, saffron and allspice, cover and cook until fragrant, about 5 minutes.

Ingredients you will need

Allspice

Saffron

Garlic

Add the tomatoes and cook over moderate heat, stirring, until the juices have evaporated and the tomatoes start to brown, about 4 minutes.

Ingredients you will need

Tomato

Add the remaining 1/4 cup of wine. Slowly pour in the reserved mussel cooking liquid, stoppingbefore you reach the grit.

Ingredients you will need

Mussels

Wine

Add the potato and chickpeas to the saucepan and bring to a boil. Cover and cook over low heat for 25 minutes. Season with salt and pepper. Just before serving, add the mussels and reheat them gently in the stew.

Ingredients you will need

Salt And Pepper

Chickpeas

Mussels

Potato

Stew

Equipment you will use

Sauce Pan

Serve With: Crusty bread

Ingredients you will need

Crusty Bread

Notes: One Serving - Calories 320 kcal, Total Fat 2 gm, Saturated Fat 1 gm, Protein 25 gm, Carbohydrates 35 gm

Equipment

Ingredients

Servings:

1small

poblano or red Anaheim chile--halved, seeded and sliced crosswise 1/4 inch thick 2

bay leaves 425grams

chickpeas, drained and rinsed 1small

celery rib, sliced crosswise 1/4 inch thick 177milliliters

dry white wine 4larges

garlic cloves, minced 1pinch

Pinch of ground allspice 237milliliters

canned Italian tomatoes, chopped, with their juices 1large

leek, white and 3 inches of green, halved lengthwise and sliced crosswise 1/3 inch thick 2kilograms

mussels, scrubbed and debearded 1Tbsp

extra-virgin olive oil 1smalls

onion, coarsely chopped 85grams

medium red potato , peeled and cut into 1/4-inch dice 0teaspoons

loosely packed saffron threads, crumbled 4servings

Salt and freshly ground pepper 591milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.