donna hay magazine

Heat the oil in a large deep-sided, heavy-basedfrying pan over medium heat. Add the onion andgarlic and cook, stirring, for 5 minutes or untilsoft. Add the harissa and smoked paprika andcook for 1 minute. Add the tomatoes, chickpeas,water, salt and pepper, increase the heat to highand bring to the boil.Add the mussels, cover with a lid and cookfor 6 minutes or until the mussels have opened.Remove from the heat and allow to stand, covered,for 5 minutes. Divide between serving bowls andtop with the basil. Serve with sourdough. Serves 4.2 tablespoons extra virgin olive oil1 brown onion, finely chopped2 cloves garlic, crushed1 tablespoon harissa paste1 teaspoon smoked paprika1 x 400g can cherry tomatoes1 x 400g can chickpeas (garbanzos), rinsed and drained½ cup (125ml) watersea salt and cracked black pepper1kg mussels, cleanedbasil leaves, to servesourdough toast, to servespicy harissa mussels with tomato, chickpeas and basileasy weeknightsFIVE