Smushed Chickpeas with Roasted Artichoke and Tomato Wedges
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 25mins
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- Serves
- 4
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- Calories
- 879
This tasty pan-fry brings fresh inspiration to your midweek meals. It is a hearty dish that needs nothing more than some crusty bread to mop up the juices, but you could bulk it out with buttered couscous. If you’re cooking for vegetarians, replace the Parmesan with your favourite vegetarian hard cheese.
recipe updated 28 Feb. 2022
Ingredients
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- Marinated artichoke hearts
- 800 g
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- Green onion
- 3
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- Tomato
- 3
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- Sundried tomato
- 12
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- Fresh parsley
- 3 tablespoons
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- Canned chickpeas
- 800 g
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- Black pepper
- as needed
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- Olive oil
- 5 tablespoons
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- Ground cumin
- 2 teaspoons
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- Parmesan cheese
- 3 tablespoons
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- Rustic french bread
- as needed
Tools
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Oven
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Stove
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Medium bowl
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Frying pan
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Baking sheet - 18 x 13"
Step preview
- Pre-heat in grill - 220°C, high heat
- Add canned chickpeas to a clean medium bowl
- Mash lightly with potato masher
- Season with black pepper generously
- Get a clean baking sheet
- Line with foil
- Add marinated artichoke hearts to the baking sheet
- Drizzle with olive oil
- Roast then set aside - 7 min, 220°C
- Add olive oil to a clean frying pan
- Heat - high heat
- Add green onion, ground cumin and tomato to the frying pan
- Transfer chickpeas to frying pan
- Cook while stirring occasionally - 5 min, medium-high heat
- Add sundried tomato and fresh parsley to the frying pan
- Transfer roasted vegetables to frying pan
- Toss well
- Sprinkle with parmesan cheese
- Top with rustic french bread