Moroccan Chickpeas

Preparation info
  • Makes

    6 cups

    • Difficulty


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.


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


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