2 x 400 g (13 oz) can chickpeas, rinsed and drained
2 x 400 g (13 oz) can artichokes, drained and halved
5 tablespoons olive oil
1 bunch of spring onions, roughly chopped
2 teaspoons ground cumin
3 fresh tomatoes, cut into slim wedges
12 sun-blush tomatoes in oil, drained, plus 2 tablespoons of the oil
3 tablespoons mixed fresh herbs
3 tablespoons grated Parmesan cheese
warm crusty bread
Place the chickpeas in a bowl and lightly crush with a potato masher. Season well with pepper.
Place the artichokes on a foil-lined grill rack and drizzle with 2 tablespoons of the olive oil. Cook under a preheated hot grill for 5 minutes until lightly charred in places. Set aside.
Heat the remaining oil in a large frying pan, add the spring onions, cumin, fresh tomatoes and chickpeas and cook over a high heat for 5 minutes, then add the sun-blush tomatoes and oil, herbs and artichokes and toss well.
Serve in 4 warm serving bowls with the Parmesan sprinkled over and warm crusty bread to mop up the juices.