Chorizo, chickpea and mussel stew

Method

1. Heat 2 tbsp olive oil in a large saucepan.
2. Fry the chopped shallots, crushed garlic clove and diced chorizo until the shallots are soft.
3. Add the paprika and chopped red chilli, then cook for another 2 minutes.
4. Add the drained and rinsed chickpeas, tomato purée, capers and 350ml cold water. Bring to a simmer and cook gently for 30 minutes.
5. Meanwhile, wash and scrub the mussels, discarding any that don’t close when tapped firmly.
6. Heat a large saucepan with 75ml white wine and 1 celery stick, sliced. When steaming, add the mussels and pop the lid on. When the mussels have opened (discard any that don’t open), pour the contents of the pan into the stew and stir. Add a small bunch of chopped fresh tarragon and a squeeze of lemon to sharpen, then serve with crusty bread.