“The tree which moves some to tears of joy is in the eyes of others only a green thing that stands in the way.” - William Blake
By Gina Biber
- The Capitol Hill Times -
This stir-fry is the happy result of an evening when I didn’t have enough time to pass by the grocery story, and needed to put dinner together using ingredients that were already hanging around my pantry and refrigerator. Chances are, most of these items are already in your cupboards too.
In addition to being packed in flavor and nutrients, perhaps the best thing about this recipe is that it can be made in less than 15 minutes. A bed of barley or jasmine rice, which can be cooked simultaneously, makes a great accompaniment.
Chickpea, Tomato and Artichoke Stir-fry
1 tablespoon olive oil
1 yellow onion, diced
2 tomatoes, diced
1 15 oz. can chickpeas/garbanzo beans, rinsed
1 15 oz. can artichoke hearts, rinsed
1 teaspoon thyme
½ teaspoon dried basil
Salt and pepper to taste
Handful of fresh spinach
1. In a large skillet, heat olive oil and yellow onion on medium heat. Sauté onion for 5 minutes, stirring frequently.
2. Add tomatoes, chickpeas and artichoke hearts. Cover and let simmer on low heat for 5 to 10 minutes.
3. Add seasonings, stirring to coat evenly.
4. Turn off heat, top with fresh spinach, then cover until spinach is steamed.