When you think “mussels” you may not instantly think “chickpeas,” but the two are joined in tasteful union in this delicious, bistro-style dish. You’ll want some crusty bread to sop up the sauce.

Makes 2 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1 8-ounce can chickpeas, rinsed (3/4 cup)
8 cherry tomatoes, halved
1 small onion, chopped
2 cloves garlic, minced
1 4-ounce jar chopped pimientos, rinsed
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
Pinch of saffron
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry
2 pounds mussels, scrubbed and debearded (see Tip)

1. Heat oil in a large saucepan over medium heat.
2. Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
3. Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
4. Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
5. Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.

NUTRITION INFORMATION: Per serving: 371 calories; 10 g fat (2 g sat, 5 g mono); 48 mg cholesterol; 39 g carbohydrate; 27 g protein; 7 g fiber; 619 mg sodium; 729 mg potassium.
Nutrition bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Iron (45% dv), Folate (36% dv), Potassium (21% dv).
2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat

TIP: Tip: To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.

I loved this recipe- summery and great with a lively white wine and some crusty bread.

Elizabeth, Boston, MA