Ingredients
-
1 medium onion, coarsely chopped
-
2 garlic cloves, thinly sliced
-
1 1/4 teaspoons ground cumin
-
1 teaspoon paprika (preferably hot)
-
1 teaspoon ground ginger
-
3/8 teaspoon ground cinnamon
-
1/8 teaspoon cayenne
-
3 tablespoons olive oil
-
1 tablespoon cider vinegar
-
1 (15 ounce) can chickpeas, drained and rinsed
-
2 teaspoons sugar
-
3 lbs mussels, scrubbed and beards removed
-
2 tablespoons fresh flat-leaf parsley, chopped
-
1 (28 ounce) can whole tomatoes with juice, juice reserved and tomatoes coarsely chopped
Instructions
- Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
- Stir in the vinegar and simmer for 1 minute.
- Add the chickpeas, sugar, and tomatoes with their juice.
- Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
- Add the mussels and return to a simmer.
- Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
- Stir in parsley and serve in shallow bowls.