Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Mussels and Chickpeas in Harissa Broth
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 474
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 64 milligrams
- Sodium
- 866 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 37 grams
This speedy one-pot meal proves that healthy eating can be full of bold, satisfying flavors. We simmered mussels, chickpeas and vegetables in a fragrant broth that gets depth and spice from both harissa and the warm spice blend ras el hanout. A side of whole-wheat pita soaks up every last drop of the vibrant broth. It's not only delicious, but a healthy standout that delivers 37 grams of protein per serving in addition to being high-fiber and lower-fat (see Cook’s Note). And it comes together in just 30 minutes, making it perfect for a weeknight dinner that’s anything but ordinary.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 474
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 64 milligrams
- Sodium
- 866 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 37 grams
Ingredients
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Directions
- Heat the oil in a medium Dutch oven over medium-high heat. Add the onion and zucchinis and stir to coat in the oil. Season with 1/2 teaspoon salt. Cook until the vegetables are slightly softened, about 3 minutes.
- Add the chickpeas and tomatoes and stir to combine. Make a space in the center of the pot by pushing the vegetables and chickpeas to the sides. Add the garlic, ginger, ras el hanout and harissa to the center. Cook without stirring until the mixture sizzles, 30 seconds to 1 minute. Stir to combine. Add the honey and 3/4 cup water. Bring to a rapid simmer and cook until the tomatoes begin to break down, about 2 minutes.
- Stir in the mussels, adjust the heat so the liquid simmers and cover the pot. Cook until the mussels open, 3 to 4 minutes. Discard any mussels that do not open.
- Squeeze in the lemon juice and stir in the cilantro. Divide the mussels, vegetables and broth among 4 shallow bowls and serve each with a pita half.
Cook’s Note
Food Network defines high-fiber as 5 grams or more fiber per serving and lower-fat as 15 grams or less total fat per serving.
