1 15oz can chickpeas, drained
5 to 7 artichoke hearts, drained and sliced lengthwise
1/3 cup sliced almonds (toasted if desired)
1/4 tsp salt
2 Tbs fresh chopped parsley
1) Heat oil in seasoned wok or cast iron skillet. Add chickpeas and cook over medium-high heat for 10 minutes, stirring only occasionally to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
2) Add more oil to pan and saute sliced artichoke hearts until browned. Add artichokes to bowl of chickpeas.
3) Toast almonds in dry skillet (if desired) and then grind them in food processor. Add almonds to artichokes and chickpeas. Season salad with salt and parsley. Serve warm or at room temperature, adjusting seasoning if needed.
Review: Hmm, I omitted some steps. I added the artichoke hearts before the chickpeas were done, and allowed them to brown together. I also added the almonds (not toasted) without grinding them. I didn't like the idea of having an almond paste. So, this made about two big servings. It was ok, but didn't wow me. It'd make a great side dish.
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