Chickpea, Artichoke and Tomato Pan-Fry

cook 20 mins
Tags: Quick eats
  • 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
  • pepper
  • 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.
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