Mussel, Clam, and Chickpea Stew Recipe

Servings: 4
Prep time: 20 minutes
Total time: 40 minutes

3 tablespoons olive oil
1 garlic clove, minced
1 small yellow onion, thinly sliced
3 Italian sausages, casings removed
2 pints multicolored cherry tomatoes
1 tablespoon tomato paste
2 teaspoons ground turmeric
½ cup|125 ml white wine
1 ½ cups|625 ml seafood stock
1 (15 ½-ounce|255-gram) can chickpeas, rinsed and drained
12 littleneck clams, cleaned
12 mussels, cleaned
4 ounces|115 grams kale, stems removed and discarded, leaves roughly chopped
1 lemon, halved
crusty bread, for serving

Heat the olive oil in a large skillet over medium-high. Add the garlic and onion and cook until soft and golden, 3 to 4 minutes. Add the sausage and cook, breaking up the pieces with a wooden spoon, until browned and crisp, 3 minutes. Add the tomatoes and cook until they burst, 5 minutes. Stir in the turmeric and tomato paste and cook for 1 minutes. Add the wine and cook until slightly reduced, 2 minutes. Stir in the stock and chickpeas and bring to a low simmer. Add the clams and mussels in a single layer and cover. Cook until the mussels and clams open, 8 to 10 minutes. Remove from the heat and stir in the kale. Season with salt and pepper and squeeze the lemon over the top. Serve immediately.

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