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Artichokes & Chickpeas with Tomatoes in White Wine Sauce
|Updated Jan 22, 2021
Artichokes & Chickpeas with Tomatoes in White Wine Sauce
Serves 4
Ingredients
- 1 Tbsp olive oil
- 5 shallots, thinly sliced
- 1 tsp kosher salt
- 5 cloves garlic, thinly sliced
- 2 bay leaves
- 1/2 cup dry white wine
- 3 cups yellow cherry tomatoes
- 1 15-oz can artichoke hearts, drained and sliced in half
- 1 15-oz can chickpeas, drained and rinsed
- 1 Tbsp chopped fresh tarragon
- 1/4 tsp black pepper
- Crusty bread, toasted (for serving)
Instructions
- Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes).
- Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.
- Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.
- Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through.
- Remove from heat and sprinkle with the fresh tarragon.
- Serve alongside toasted French bread.
Nutrition Notes:
Calories 537, Total Fat 10.3 g, Sat. Fat 1.2g, Sodium 966mg, Total Carbs 84.8g, Fiber 24.5g, Sugar 17.7g, Protein 25.1 g
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