Smushed Chickpeas with Roasted Artichoke and Tomato Wedges

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recipe by Octopus Publishing https://www.octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    997

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 Jul 2, 2018

Ingredients

  • Canned chickpeas icon
    Canned chickpeas
    x 2
  • Black pepper icon
    Black pepper
    as needed
  • Artichoke hearts icon
    Artichoke hearts
    3⅛ cups
  • Olive oil icon
    Olive oil
    2 tbsp
  • Green onion icon
    Green onion
    x 3
  • Ground cumin icon
    Ground cumin
    2 tsp
  • Tomato icon
    Tomato
    x 3
  • Sundried tomato icon
    Sundried tomato
    x 12
  • Fresh parsley icon
    Fresh parsley
    3 tbsp
  • Parmesan cheese icon
    Parmesan cheese
    3 tbsp
  • Rustic french bread icon
    Rustic french bread
    as needed

Tools

  • kCook icon Stove
  • kCook icon Broiler
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Prep and set aside artichoke hearts: drained & halved
  2. Prep and set aside green onion: coarsely chopped
  3. Prep and set aside tomato: sliced
  4. Prep and set aside sundried tomato: drained
  5. Prep and set aside fresh parsley: chopped
  6. Pre-heat on high heat
  7. Get a clean medium bowl
  8. Add drained canned chickpeas
  9. Mash lightly with potato masher
  10. Season with black pepper generously
  11. Get a clean baking sheet
  12. Line with foil
  13. Add prepared artichoke hearts
  14. Drizzle with olive oil
  15. Roast for 7min then set aside
  16. Get a clean frying pan
  17. Add olive oil
  18. Heat on high heat
  19. Add prepared green onion
  20. Add ground cumin
  21. Add prepared tomato
  22. Transfer chickpeas to frying pan
  23. Cook for 5min while stirring occasionally
  24. Add prepared sundried tomato
  25. Add prepared fresh parsley
  26. Transfer roasted vegetables to frying pan
  27. Toss well
  28. Serve
  29. Sprinkle with grated parmesan cheese
  30. Top with rustic french bread
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