Moroccan Chickpeas

Moroccan Chickpeas


This is a Ben Warren inspired recipe tailored by me.

GF, DF, Vegetarian 



1 Tbsp coconut oil

1 onion diced

Moroccan Rub – use 1 Tbsp of this or as your tastebuds allow

2 cans of chickpeas (if using in brine then drain and keep brine for an egg replacement or binding ingredient)

2 can chopped tomatoes

3 large tomatoes (a great time to get rid of your old toms in the fridge)

2 tsp Tamari

1/4 cup dried apricots diced

1/4 cup dates diced

Handful of Pistachio nuts to serve (optional)

Salt & pepper


  1. Heat coconut oil in a pan and add onions until soft
  2. Add Moroccan rub and simmer for another minute
  3. Add all other ingredients and  mix well until the mixture has reduced and thickened for about 5- 8 minutes


Hints & Tips- These chickpeas are great served as a side dish to any Moroccan inspired meal or as a vegetarian dish with a salad. 

Keep an eye on the blog for chick pea brine inspired recipes…

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