Mussels with PROPERONI® and Chickpeas

Serves 4 as a starter (or you can double up for a bigger main course with rice, bread or salad)

 

·       2 cloves garlic, crushed or grated

·       2 tbsp olive oil

·       1 x 80g pack PROPERONI® pepperoni crumble

·       500g Cooked mussels in white wine

·       1 x 570g Jar chickpeas (use the juice they are in too)

·       200g Mutti Passata

·       Fresh Parsley

 

1.      Put the oil and garlic into a deep pan on a low heat and sizzle together for a minute or so.

2.      Remove the mussels from their vac pack and add the entire contents to the pan. Turn up the heat and warm through as per the packet instructions (this is usually around 8 minutes with the lid on)

3.      Add the PROPERONI® pepperoni crumble, chickpeas and passata. Stir together well.

4.      Put the lid back on again and continue to heat everything through until it is piping hot.

5.      Divide into your bowls and garnish with fresh parsley.

6.      Serve with garlic bread.