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Ingredients
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Mussels
Crispy Chickpeas
Harissa Cream
Fresh Herbs
Method
Mussels
- 1
- 2
Cook the Mussels
Add the white wine, salt, and pepper to the pot. Bring to a simmer, then add the mussels. Cover the pot and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Crispy Chickpeas
- 3
Prepare the Chickpeas
Preheat your oven to 400°F (200°C). Spread the drained chickpeas on a paper towel and pat dry to remove excess moisture.
- 4
Season and Roast
In a bowl, toss the chickpeas with olive oil, cumin, paprika, and salt. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and crispy, shaking the pan halfway through.
Harissa Cream
- 5
Make the Harissa Cream
In a small bowl, whisk together the heavy cream, harissa paste, and lemon juice until smooth. Stir in the chopped parsley.
Fresh Herbs Garnish
- 6
Prepare the Garnish
In a small bowl, combine the chopped cilantro and mint, and set aside for garnishing the dish.
