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Chickpeas with mussels & fine herbs

Chickpeas with mussels & fine herbs

Method

  • In a saucepan add the olive oil, the chopped onion and the garlic and sauté until the color turns gold.
  • Add the mussels and sauté for a while, pure the wine in until half of it is evaporated.
  • Add the chickpeas and some water and let them boil for a while.
  • Serve on a deep plate and sprinkle with dill. At the end pour the lemon juice.
  • Time 20'
  • Ingredients 8
  • Portions 2

Ingredients

  • 560 g Greek Island Chickpeas Palirria
  • 2 springs of dill
  • 1 glove of garlic
  • 40 ml white wine
  • 200 g peeled mussels 
  • lemon juice from 1/2 lemon
  • 1/2 onion
  • 2 tbsp olive oil