Moroccan Style Mussels

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 whole tomatoes with juice, juice reserved and tomatoes coarsely chopped
3 lbs mussels, scrubbed and beards removed
2 tablespoons fresh flat-leaf parsley, chopped

1 Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
2 Stir in the vinegar and simmer for 1 minute.
3 Add the chickpeas, sugar, and tomatoes with their juice.
4 Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
5 Add the mussels and return to a simmer.
6 Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
7 Stir in parsley and serve in shallow bowls.