1 medium, finely chopped
2 clove(s), thinly sliced
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
1800 g, (Buy 2kg)
4 medium, zoodles
4 medium, shredded
Fresh red chilli
1 whole, thinly sliced
2 individual, thinly sliced diagonally
- Heat a large saucepan over medium heat. Cook onion, garlic and 2 tablespoons water, covered, for 4 minutes or until softened. Add turmeric, chickpeas and mussels and cook, tightly covered, for 5 minutes or until most mussels open (see note).
- Meanwhile, boil, steam or microwave zucchini and carrot until just tender.
- Top zucchini and carrot with mussels. Sprinkle with coriander, chilli and shallots to serve.