Moroccan Chickpeas

Name: Moroccan Chickpeas
Yield: Makes 6 cups (1.5 l)
Cuisine: Moroccan
Ingredients: 1 tablespoon (15 ml) peeled and grated fresh ginger; 1 bay leaf; 2 tablespoons (30 ml) orange zest (optional); 2 teaspoons (10 ml) dried oregano; Pinch cayenne; ¼ cup (60 ml) raisins; 2 cups (500 ml) cooked or chickpeas, drained and rinsed; 3½ cups (875 ml) crushed fresh or canned tomatoes; 4 cups (1 L) peeled and cubed eggplant; 1 medium onion, diced; ¼ cup (60 ml) water, plus more as needed; 3 cloves garlic, crushed; ½ teaspoon (2 ml) ground cinnamon; ¼ teaspoon (1 ml) ground black pepper; ¼ cup (60 ml) chopped fresh parsley, lightly packed; ½ teaspoon (2 ml) salt

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Serve these savory chickpeas over your favorite whole grain, accompanied by a salad on the side.

Ingredients

4 cups (1 L) peeled and cubed eggplant
1 medium onion, diced

Africa
Morocco
Main course
Mediterranean
Vegan

Method

Put the eggplant, onion, water, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the eggplant is soft, about 10 minutes. Add more water as needed to prevent sticking.

Add the tomatoes, chickpeas, raisins, optional orange zest, ginger, oregano, salt, cinnamon, pepper, cayenne, and bay leaf and bring to a boil over medium-high heat. Decrease the heat to