Moroccan Mussels and Chickpeas
Photography by Nick Tresidder.
Serves: 4-6
INGREDIENTS
2 kilograms medium size mussels
3 tablespoons olive oil
1 onion, sliced
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons hot smoked paprika*
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup white wine
1 x 400 gram tin chickpeas, rinsed and drained
1 x 400 gram tin crushed Italian tomatoes
zest and juice 1 lemon
2 tablespoons chopped fresh flat-leaf parsley
METHOD
Scrub the mussels and remove the beards. Heat the oil in a large sauté pan and cook the onion, garlic and all the spices over a medium heat until the onion is tender. Add a splash of water if the spices start to catch. Stir in the wine and let it bubble up for 1 minute. Add the chickpeas, tomatoes, lemon zest and juice and simmer for 10 minutes, stirring occasionally. Stir in the mussels, cover and cook until the mussels have opened. Discard any mussels that don’t open. Stir in the flat-leaf parsley, ladle into shallow bowls and serve with lots of crusty bread.
* If you are using sweet smoked paprika add ¼ teaspoon of cayenne pepper to the recipe.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.