Chickpea and Artichoke “Bliss in a Dish”: One-Pot Wonder (Vegan and Gluten-Free)

I love artichokes and I love chickpeas. I also really love Mediterranean seasonings and briny olives with a touch of sweetness thrown in. So, when I make this dish, it’s like a little bit of bliss in a dish!

2 ½ to 3 cups (about ¾ to 1 lb) red or Yukon gold potatoes, cut in small cubes (about 1” thick) (see note)

1 tsp olive oil (to wipe around baking dish, optional)

3 to 3 ½ cups chickpeas (about 2 cans, rinsed and drained; I have subbed cannellini beans for these photos, see note)

3 cups frozen artichokes (can thaw beforehand, or use from frozen)

4 medium-large cloves garlic, minced or grated

1 tbsp olive oil (optional, can omit for oil-free)

3 tbsp water

½ cup red bell pepper, chopped

⅓ to ½ cup pitted kalamata olives, sliced in half

1 cup chopped tomatoes

3 to 4 tbsp sultana or other raisins

1 tsp dried oregano

1 tsp dried basil

½ tsp dried rosemary

½ tsp sea salt

Freshly ground black pepper to taste

1 to 1½ tbsp balsamic vinegar

⅓ to ½ cup basil leaves, julienned (optional, can also use ¼ cup chopped fresh flat-leaf parsley)

Directions at plantpoweredkitchen.com

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