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Ingredients

• 2 teaspoons  extra-virgin olive oil
• 1 8-ounce can  chickpeas, rinsed (3/4 cup)
• 8   cherry tomatoes, halved
• 1   small onion, chopped
• 2 cloves  garlic, minced
• 1 4-ounce jar  chopped pimientos, rinsed
• 2 teaspoons  chopped fresh oregano
• 1/2 teaspoon  freshly ground pepper
• Pinch of  saffron
• 1/2 cup  vegetable broth, or reduced-sodium chicken broth
• 1/4 cup  dry sherry
• 2 pounds  mussels, scrubbed and debearded (see Tip)

Description

When You Think "mussels" You May Not Instantly Think "chickpeas," But The Two Are Joined In Tasteful Union In This Delicious, Bistro-style Dish. You'll Want Some Crusty Bread To Sop Up The Sauce.

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