Smushed Chickpeas with Roasted Artichoke and Tomato Wedges

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recipe by Octopus Publishing 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

  • Artichoke hearts icon
    Artichoke hearts
    3⅛ cups (about 800g)
  • Green onion icon
    Green onion
    x 3 (about 45g)
  • Tomato icon
    Tomato
    x 3 (about 420g)
  • Sundried tomato icon
    Sundried tomato
    x 12 (about 223g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (about 3)
  • Canned chickpeas icon
    Canned chickpeas
    x 2 (about 800g)
  • Black pepper icon
    Black pepper
    as needed
  • Olive oil icon
    Olive oil
    5 tbsp (about 74ml)
  • Ground cumin icon
    Ground cumin
    2 tsp (about 4g)
  • Parmesan cheese icon
    Parmesan cheese
    3 tbsp (about 28g)
  • 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. Pre-heat - 220°C, high heat
  2. Add canned chickpeas to a clean medium bowl
  3. Mash lightly with potato masher
  4. Season with black pepper generously
  5. Get a clean baking sheet
  6. Line with foil
  7. Add artichoke hearts to the baking sheet
  8. Drizzle with olive oil
  9. Roast then set aside - 7 min
  10. Add olive oil to a clean frying pan
  11. Heat - high heat
  12. Add green onion, ground cumin and tomato to the frying pan
  13. Transfer chickpeas to frying pan
  14. Cook while stirring occasionally - 5 min
  15. Add sundried tomato and fresh parsley to the frying pan
  16. Transfer roasted vegetables to frying pan
  17. Toss well
  18. Serve
  19. Sprinkle with parmesan cheese
  20. Top with rustic french bread
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