Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 8-ounce ca chickpeas, rinsed (3/4 cup)
• 8 cherry tomatoes, halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 4-ounce ja 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)

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium heat.

Step 2

Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.

Step 3

Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.

Step 4

Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.

Step 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.