Mussels with baby artichokes and chickpeas in Harissa Sauce

A light yet spicy dinner to share with friends on a cool Spring evening.

Serves 4

Mussels, chokes and chickpeas

3.5-4 lb.'s mussels
8 baby artichokes (cleaned down to the tender leaves and removed of all choke in the middle)
1/2 yellow onion sliced thin
5 sprigs of thyme
chickpeas (soaked over night and cook till soft)
4 tbs. salt
3 qts. water
Sauté onions and thyme in a splash of olive oil. Add artichokes and salt lightly. Sauté for another minute then add the water. Cover and let simmer until artichokes are fork tender.

Harissa
1tbs. ground cumin
1tbs. ground coriander
2 cloves garlic
10 piquillo peppers fire roasted and peeled
1 tsp. chili paste
1/2 bunch of cilantro stems (washed)
1 tsp. salt
1 c. olive oil
Puree all in cuisinart or high powered blender

Put mussels, chickpeas, artichokes and about 3 tbs. olive oil in a pot and sauté until mussels slightly open. Add harissa and about 25-28oz. vegetable stock or water. Cover and reduce. Pull out any mussels that don't open.  Serve in bowls with grilled toast points.