2 1/4 cups baby blueberries
salt to taste
1 (15 ounce) can garbanzo beans, drained
3/4 cup semisweet chocolate chips
1/2 cup vegetable oil
2 egg whites
1/4 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch loaf pans.
In a large bowl, combine blueberries and salt. Mix thoroughly; refrigerate 1 hour.
Stir blueberries with parsley, raisins, nutmeg and lemon juice; pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour.