In my book, chickpeas and artichokes are natural BFFs. I cooked up this side in about 5 minutes and had leftovers the next day. Tasty warm and tasty cold, this side goes well with rice and other sides like steamed broccoli, sliced pears, or tomato soup.
An insect managed to procreate within my ground coriander bottle, so I didn't add any coriander to this recipe. The garbanzo beans did fine on their own, but feel free to experiment.
Artichokes and Chickpeas with Warm Spices
1 4oz. jar artichokes, drained and rinsed
1 15 oz. can chickpeas, drained and rinsed
a few shakes of ground cumin
1/4 tsp. ground turmeric
a few shakes ground ginger
a pinch of ground cinnamon
In a fry pan, heat some vegetable oil. Add spices. Cook 30 seconds.
Add chickpeas, combine with spices, and heat up while stirring occasionally.
Meanwhile, chopped up the artichokes into small pieces.
Add the artichokes to the chickpeas. Heat through and serve.
What happens next - I remember last Channuka well. My friend Sharon Kitchens asked me to submit a few paragraphs about the holiday for her blog, based out of Maine, to give re...