Garlicky Chickpeas with Artichokes & Greens (gluten free, dairy free)
I’ve been making a version of this dish for many years, and what goes into it often depends on my mood and truthfully, whatever ingredients I have on hand. Before we had kids Ben and I would eat it over pasta with lots of freshly grated parmesan, and then we ditched the cheese and pasta and it became our favorite thing to take to the beach when we moved to Hawaii. Lately It’s been one of my go-to dishes for potlucks, and a couple of weekends ago I think it reached a new level when I was making it to take to a friend’s house and discovered that I only had one can of chickpeas (gasp!). So I tossed in quartered artichoke hearts and I have to say that the addition of those liver-healthy nuggets inspired some pretty amazing mouth-sounds from the hostess. True to form I used kale as my greens and added plenty of chopped up bacon, but you can use any hearty green or even spinach and omit the bacon to make this 100% plant based. I usually employ canned organic chickpeas for this recipe because it’s often a last minute deal, but feel free to use homemade beans instead. Either way, I hope you try it and love it!
INGREDIENTS:
3 tbsp extra virgin olive oil
One 14 oz can garbanzo beans rinsed and drained (go for organic and look for a BPA free can) or about 2 cups cooked
4 large cloves garlic, minced
Zest of one lemon
1/4 -1/2 tsp red pepper flakes (to taste)
2-3 big handfuls chopped kale, collards, or spinach
6-8 slices of nitrate & nitrite free bacon, cooked until crispy and chopped (omit for plant based)
1 14 oz can artichoke hearts, water drained and hearts quartered
1/4 cup each of chopped fresh cilantro and fresh parsley
Juice of one lemon
1/2 tsp-1 tsp Himalayan pink salt, to taste
DIRECTIONS:
Heat the olive oil in a large saucepan or skillet over medium-low heat. Stir in the garbanzo beans and the garlic and cook for about 5 minutes until the garlic is fragrant but not burned.
Add the lemon zest, red pepper flakes, and chopped greens and saute until the greens have wilted.
Stir in the artichoke hearts and bacon and toss gently to combine, allowing the artichoke hearts to warm through. Turn off the heat.
Add the fresh herbs, lemon juice, and salt to taste. Toss gently to combine and do a taste test. Add more extra virgin olive oil if it’s too tart or too dry. Adjust the salt or red pepper flakes if you want more of a punch. This recipe is really delicious and packs a ton of flavor, so if you’re not feeling it then make whatever alterations you need to really love it! Serve warm or at room temperature.