The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spiced Tomato Coconut Mussels & Chickpeas
The most comforting seafood dish, simmered in a delicious Brazilian-spiced sauce. Ready-cooked mussels and velvety chickpeas simmer with fresh tomatoes and coconut milk. Add red peppers and spinach for colourful veggies. Finish with a squeeze of zingy lime and coriander for freshness.
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 230g chickpeas (Chickpeas, water, salt)
- 500g ready-cooked Scottish mussels (Molluscs)
- 110g baby tomatoes
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tbsp tomato purée
- 1 unwaxed lime
- 80g baby spinach
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 40g creamed coconut
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 1 pepper
Nutritional Information
Calories: 560
Protein: 35g
Carbs: 28g
Fat: 26g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 110g baby tomatoes (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 0g ready-cooked Scottish mussels (Molluscs)
- 40g creamed coconut (use half)
- 2 tbsp tomato purée (use half)
- 1 tbsp tempero baiano-style blend (use half) (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 1 pepper (use half)
- 80g baby spinach (use half)
Nutritional Information
Calories: 494
Protein: 25g
Carbs: 24g
Fat: 25g
Spiced Tomato Coconut Mussels & Chickpeas
The most comforting seafood dish, simmered in a delicious Brazilian-spiced sauce. Ready-cooked mussels and velvety chickpeas simmer with fresh tomatoes and coconut milk. Add red peppers and spinach for colourful veggies. Finish with a squeeze of zingy lime and coriander for freshness.
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Cooking Instructions
- Boil a half-full kettle. Halve the tomatoes. Dice the pepper into 2cm squares. Roughly chop the coriander. Dissolve the creamed coconut and stock in a jug with 200ml boiling water (100ml for 1 person). Drain and rinse the chickpeas. Discard any mussels with broken shells.
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the tomatoes and pepper and cook for 3-4 mins, until softened. Add the garlic paste, tomato puree, spice mix and chickpeas. Cook for 2 mins.
- Add the stock mixture and mussels to the pan. Cover with a lid and simmer for 5-7 mins, until the mussels are piping hot and the sauce has thickened. In the final minute of cooking, rinse the spinach, then gently stir through the sauce to wilt. Add a splash of water if it gets too dry.
- Once cooked, stir in half the coriander and squeeze in the juice from half the lime. Cut the remaining lime into wedges. Season with salt and pepper (to taste).
- Serve the spiced tomato & coconut mussels in bowls. Garnish with the lime wedges and the remaining coriander.
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