Mussels with Chick Peas

3 lbs PEI mussels, scrubbed and cleaned
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
1 (28 ounce) can fire roasted whole tomatoes with juice, reserve juice and coarsely chopped tomatoes
2 tablespoons fresh flat-leaf parsley, chopped


Cook onion, garlic, and spices in the olive oil in a heavy pan 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.