Skillet Artichokes and Chickpeas

November 1, 2017

At 30+ weeks pregnant, I haven't been making the most amazing dinners. Most nights consists of a protein, an easy grain and a few veggie sides (think cut cucumbers and frozen stir fries) When I found a bag of frozen artichoke bottoms at the back of my freezer, I decided to excite my palate for a change! The artichokes are SO easy to come together, especially if you let them defrost in the fridge the night before you decide to make it- it will cut down on the cooking time by a ton! The next time you feel lazy AF but still want to eat well, try out this recipe! 




Skillet Artichokes with Chickpeas

1 bag frozen artichoke bottoms, defrosted 

1 can chickpeas 

1/2 lemon, squeezed

1 cup water

2 cloves garlic, minced 

oil, to saute 

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cinnamon (optional)

salt, to taste

few turns of fresh black pepper, optional 


Cut artichokes in half once they are defrosted. Heat oil in a saute pan and add the artichokes and garlic. Cook until browned in spots, about 10 minutes. Add lemon juice, water and spices and cover to cook artichokes until soft about 10-15 minutes. Uncover and add chickpeas and cook another 5 minutes. 

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