1. In a Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 5-8 minutes or until softened. Add chickpeas, tomatoes and wine; bring to boiling. Cook and stir 2-4 minutes. 2. Add mussels to pot; stir gently to coat. Cover and simmer 5-8 minutes or until mussels open fully (discard any mussels that do not open.). 3. Spoon mussels and cooking liquid into individual bowls, sprinkle with parsley, and serve with lemon wedges (if desired). ---------------------------------------------------------------------------
Nutrition
Ingredients
