date:Aug 28, 2013
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