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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!