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Creamy Chickpeas Bake
A creamy Italian-style chickpea bake with garlic, artichoke hearts and eggplant, finished with extra virgin olive oil and fresh basil, served with ciabatta.
Ingredients
Instructions
Drain and season the chickpeas, then saute them over medium-high heat until well browned, about 7 minutes.
Add the garlic, artichoke hearts and eggplant, cooking until softened, about 6 minutes.
Stir in the extra virgin olive oil and fresh basil for 4 minutes.
Warm the ciabatta separately.
Let the chickpeas simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the ciabatta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
