Cooler days are always a good reason to stir up a pot of stew loaded with flavor, vegetables and in this case the “must have” mussels. I present to you the Chickpeas and Mussels Stew that is a family favorite ever since the kid in the house started loving them in almost anything.
What is really nice about this recipe is that you can keep it completely vegetarian or vegan by omitting the mussels or substitute it with protein of your choice. I have sometimes added baked tofu, sweet potatoes, butternut squash the options are endless.
The one thing I would highly recommend is using a hearty leafy green in this dish- my favorite is chard but if that is not easily available, you can easily swap it out for spinach, kale, or baby bok choy.
Chickpeas and Mussels Stew
- 2 19 oz cans chickpeas drained
- 1 cup low fat coconut milk
- 2 cups vegetable stock can use chicken stock as well
- 1 1/2 cup warm water
- 2 cups roughly chopped chard fresh chop stems and set aside
- 2 cups previously frozen cooked mussels
- 2 tbsp olive oil / vegetable oil
- 1 cup chopped onion
- 2 no celery stalks chopped
- 3 no garlic cloves minced
- 1 no fresh green chilly minced optional
- 1 tsp turmeric powder / haldi
- 1 tbsp low sodium soy sauce
- 2 tsp white vinegar
- 2 tsp fish sauce optional
- 3 tsp salt + more to taste
- 1 tsp sugar
- 3 tbsp fresh cilantro chopped
- 2 tsp fresh lime juice
- Soak the drained chickpeas in 1 cup of warm water, 1/2 tsp salt and 1/2 tsp turmeric and set aside.
- Heat a heavy bottomed pan with the oil and add onions with a pinch of salt and sugar. Saute on medium till the onions get a nice pink color about 5-7 minutes.
- Add the garlic and chilli and saute for another 2 minutes till the raw smell of garlic is gone.
- Add celery and chopped chard stalks and saute for 5- 7 minutes till the vegetable is tender.
- Once the vegetables are cooked, drain the chickpeas and add it to the pan along with the remaining turmeric, soy sauce and vinegar and cook for about 3 minutes till the chickpeas are well incorporated.
- Add the stock and 1/2 cup of water and bring to a boil. Lower the flame to a simmer and add the chard leaves and mussels for 5-7 minutes. Mix well and bring to another boil.
- Lower the heat to medium low and check for seasoning. Add salt to taste and let the stew simmer for 10-12 minutes. Next add the coconut milk stirring constantly. Bring to a boil and then reduce heat to low. Add the fish sauce lime juice and chopped cilantro and simmer the pot for another 5 minutes.
- Take off the heat. Ladel into bowls. Top with pickled vegetables, fresh cilantro and serve.
This is an easy one pot dish that can be eaten as is or served with your choice of fix ins. Rice, Crackers, toasted sesame seeds anything you like.
Hope you enjoy this recipe as much as I do making for the family and as always would love to hear from you here or a shout out on instagram to @beyond.curry
A step by step process to the recipe is in the highlights section of my instagram labeled chickpeas and chard so follow along to see how easy it is to make this one pot meal.