2 lb mussels in white wine sauce, thawed
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
1 sprig rosemary, chopped
1 shallot, peeled and chopped
1 oz vegetable oil
2 cups cooked chickpeas (about 1 can)
1 teaspoon salt
1–2 pinches of smoked paprika (or regular chili powder if preferred)
2 cups water
4 tablespoons heavy cream (30% fat, optional)

1. Thaw the mussels according to the package instructions. Set aside.

2. In a large saucepan, brown the parsley, garlic, rosemary, and shallot in olive oil.

3. Bring the water to a boil in a pot and cook the chickpeas with salt for 10 minutes. Add more water if necessary.

4.vCombine the mixture from steps 1 and 2, then add the cream and spicy paprika. Finally, add the mussels along with their juices and mix well.

5. Optionally, garnish with finely chopped parsley and toasted chickpeas.