by Sarah Steimer
- 2 cups chickpeas, rinsed
- 6-7 artichoke hearts, rinsed and quartered (most artichoke hearts in cans come pre-quarted)
- 7-8 cloves garlic, peeled
- 1 clove garlic, minced
- salt
- 2 tablespoons olive oil
- 1 tablespoons crushed red pepper
- 1 1/2 teaspoons sesame seeds, lightly toasted (I prefer a bit more…)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice
- 1 tablespoon sesame oil
Combine olive oil, crushed pepper, salt and minced garlic. Toss it with the artichokes, chickpeas and garlic cloves in an oven-proof dish in a single layer. Roast for 20 minutes at 350 degrees. Broil for 5-7 minutes until tops are browned. Crush the sesame seeds, combine with lemon zest, juice and sesame oil. Toss with the artichoke mixture.
Source: eCurry blog
Photo: Sarah Steimer
- 2 cups cooked garbanzo beans/chickpeas/chana, drained and rinsed
- 6-7 artichoke hearts, rinsed, drained and quartered (if you are using artichokes in oil, you may use them with some of the oil)
- 7-8 cloves of garlic, peeled
- 1 clove of garlic, peeled and minced
- Salt
- a generous glug of extra virgin olive oil
- crushed red pepper
- 1.5 teaspoons white sesame seeds, very lightly toasted
- 1 teaspoon lemon zest
- 1.5 teaspoon lemon juice
- 1 tablespoon pure sesame oil
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