Ingredients

• 1 medium onion, coarsely chopped (1 cup)
• 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- to 19-oz) can chickpeas, rinsed and drained
• 2 teaspoons sugar
• 1 (28-oz) can whole tomatoes in juice, juice reserved and tomatoes coarsely chopped
• 3 lb cultivated mussels, scrubbed and beards removed
• 2 tablespoons chopped fresh flat-leaf parsley

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Instructions

1. Cook onion, garlic, and spices in oil in a 5- to 6-quart heavy pot over moderately low heat, stirring, until onion is softened, about 6 minutes. Stir in vinegar and simmer 1 minute. Add chickpeas, sugar, and tomatoes with their juice, then increase heat to moderate and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Add mussels and return to a simmer. Cover tightly with lid and cook until mussels just open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Stir in parsley and serve in shallow bowls.