Artichoke and Chickpea Stew
Maybe it’s the air conditioning on these hot summer days, but tonight I looked in the pantry and almost made a chili!
The more I thought about it, the less I wanted it, but I still craved something warm and hearty. Then I saw a can of artichokes. And chickpeas. And herb-infused tomatoes. Here’s the delicious dish they became in just a short period of time:
In a small pot heat a couple of TBSP of extra virgin olive oil.
Once heated, and 1 can of drained and towel dried organic chickpeas.
As the chickpeas start to crisp, add 1 TBSP fresh basil, 2 TBSP fresh parsley, and 1/2 packet of Goya seasoning with cilantro. The pot will turn a gorgeous color…
After 5-10 minutes add:
1 can organic artichoke hearts, drained and pulled apart into pieces
1 can diced tomatoes in basil, garlic and oregano
Keep cooking on a high heat into the whole dish starts to melt down and come together.
Leaving it on the high heat add:
2 TBSP red wine
1/2 tsp red pepper flakes
1/2 tsp Adobo seasoning
Mix to be sure all is well combined, slice up some warm, crusty sourdough bread or plate over cooked rice and serve.