Mussels and Chickpeas in Harissa Broth

Name: Mussels and Chickpeas in Harissa Broth
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium red onion, thinly sliced; 2 small zucchinis, chopped; Kosher salt; One 15-ounce can low-sodium chickpeas, rinsed and drained; 1 1/2 cups grape tomatoes, halved; 2 cloves garlic, finely chopped; 1 tablespoon grated fresh ginger; 1 1/2 teaspoons ras el hanout; 2 teaspoons harissa paste; 1 teaspoon honey; 2 pounds mussels in the shell, scrubbed; Juice of 1/2 lemon; 1/2 cup roughly chopped fresh cilantro leaves; 2 whole-wheat pita breads with pockets, warmed and halved