My husband, though admittedly not the world's most finicky eater, raves about this Artichoke and Chickpea sauce.
This sauce's recipe is, as a contestant would say on Top Chef, "Artichoke and Spinach Hummus, deconstructed!.” The sauce is light, and each ingredient brings a rich flavor.
My six-year old always says that pasta and rice are his favorite foods. Therefore he's quite agreeable to try new things when they are strewn on top these two "beds!" Yay!
- 1/3 cup olive oil
- 4 teaspoons finely minced garlic
- 1 cup chickpeas
- 1 cup marinated, roughly chopped artichoke hearts
- 1 1/2 cups packed spinach leaves
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Sprinkle of paprika
Heat the oil with the garlic in a large saute pan over medium-high heat. Let the garlic sizzle, and when it begins to brown, immediately add the chickpeas, artichokes, spinach, and broth. Cook just enough to wilt the spinach and heat through all of the ingredients. Season to taste with salt and pepper, and sprinkle with paprika. This sauce is great served with rice, pasta, etc.
An additional note:
This would also be fantastic poured over a rustic Italian bread, like Ciabatta.