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Serves
4-6 or 2-3 with leftovers
Author Notes
I've been making homemade chickpeas frequently, since I got a pressure cooker for Christmas. Artichokes and red bell peppers were reasonably priced at Trader Joe's, so I combined them with good olive oil and fresh herbs and the result was a fresh, tangy and toothsome melange that would make a great first course or a satisfying lunch. —zora
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Ingredients
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2 cups
cooked chickpeas, canned is ok
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4
fresh cooked artichoke hearts, each one cut into quarters. Frozen is ok.
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2
roasted, peeled red bell peppers
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1
large clove garlic, crushed
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1/3 cup
good quality extra virgin olive oil
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2 tablespoons
red wine or sherry vinegar
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zest and juice of 1/2 lemon
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3 tablespoons
chopped fresh basil and Italian parsley
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salt and black pepper to taste
Directions
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remove the stems and seeds from the roasted peppers. Cut them into thin strips, each strip 2" long.
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In a medium-sized bowl, combine pepper strips, chickpeas and artichoke hearts with remaining ingredients. Stir well to combine. Let sit at room temperature for at least 1/2 to 1 hour, stirring occasionally before serving. If made the day before, refrigerate, and bring up to room temperature before serving.
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