Moroccan Chickpeas



Serving size

about 2 cups
75 Minutes

This recipe can be multiplied and keeps well, refrigerated, for 3-4 days. Reheat gently.

Moroccan Chickpeas


1 tsp. Olive oil
2 clove Garlic, raw (minced)
1 small White onions (diced)
1 15 ounce can Canned no salt added chickpeas (chickpeas) (drained and rinsed)
1 15-ounce can No salt added diced tomatoes
1 1/2 cup Water
1/4 tsp. Salt
1 to taste Black pepper
1 tsp. Paprika
1/4 tsp. Ground coriander
1/4 tsp.. Ground cumin
1/4 tsp. Ground cinnamon
1/8 tsp. Cayenne pepper


Place the olive oil in a medium sauce pan over medium heat.

Add the garlic and cook for about a minute.

Add the onion cook for about 3 minutes. Stir frequently.

Add the garbanzos, tomatoes, water, salt, pepper, paprika, coriander, cumin, cinnamon and cayenne pepper.

Stir and cover. Reduce the heat until the beans are simmering.

Cook for about an hour. Stir occasionally.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I had beans similar to this at a little neighborhood restaurant in London and had to recreate them. They are great served with lamb meatballs, but as a side to a simple steak you have a perfect, easy meal.

"Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu."

Jacques Pepin, Chef