2 Shallots, thinly sliced
2 Cans chick peas (garbanzo beans), drianed and rinsed
1 Can of artichoke hearts, drained and chopped
1 TBL coconut oil
1 TBL chopped fresh rosemary
Juice from 1 lemon
1/4 cup of sundried tomatoes
1 large roasted red pepper, diced
Heat Coconut oil in a skillet over medium heat. Add shallots and saute until slightly brown and very soft, stirring occasionally. Add artichoke hearts, rosemary and sundried tomatoes and cook a little longer or until artichoke hearts are slightly brown.
Pour into a bowl with chickpeas. Add roasted red peppers and lemon juice. Stir to incorporate. Season with Braggs and red pepper. Can be served warm or cold.
Recipe by Melissa Costella, Healthy Food Chef www.karmachow.com. Photo by Sarah Pardee on Picassa.