Moroccan Mussels and Chickpeas
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.