Mussels with chickpeas and spinach stew

2_07212 MUSSELS with chickpeas and CHARD STEWED SPICY INGREDIENTS for 4 people: 1 kg of mussels clean and purify, 400 g 200 g small beets, canned chickpeas, 4 tablespoons of olive oil, 60 g perini tomatoes, 2 cloves of garlic, red chillies, 2 4 sprigs of parsley, pepper, salt wash the shells of mussels under running water, wiping carefully with a brush.

Put them in a bowl filled with water and leave it under the thread of running water until Cook the mollusks.

Bring to a boil 2 litres of water and add salt.

Eliminate wasted leaves and the stalks harder to beets and boil 5 minutes in boiling water.

Drain in a colander and pressatele with a ladle to remove the water.

Washed, dried and deprived of a stalk and seeds paprika.

Chop the peeled garlic Crescent, leaves washed and dried parsley and chili washed.

Heat oil in a pan and the chopped insaporitevi for a minute, stirring with a wooden spoon.

Add the drained chickpeas from water conservation, Swiss chard, tomatoes, washed and cut into 12 slices and ladle of cooking water of beets.

Put the lid on and cook for 10 minutes, Put in a saucepan capable mussels drain, cover with the lid (Cook the mollusks at the same time as Swiss chard).

Left open shell 8 minutes and eliminated the ones closed.

Collect those opened with a slotted spoon and place them together to the beets.

Strain the cooking liquid of mussels with a colander and pour 3 tablespoons in pan.

Add the washed chilies and whole.

Cook over high heat and without lid 5 minutes to thicken the broth.

Place in a serving dish, sprinkle with pepper and serve.