Artichokes With Chickpeas

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 12 onion, diced
• 1 (15 ounce) can water-packed artichoke hearts, drained
• 2 teaspoons minced garlic
• 2 medium tomatoes, diced and drained
• 1 teaspoon whole fennel seed
• 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons fresh basil, chopped
• 1 dash salt and pepper

1. In large skillet over medium high, cook onion in oil.
2. Add artichokes, garlic, tomatoes, fennel seed and sun dried tomatoes and stir.
3. Cover and reduce heat to low.
4. Simmer for 15 minutes.
5. Add chickpeas, basil and remaining oil.
6. Season to taste with salt and pepper.

olive oil, olive oil, onion, water, garlic, tomatoes, whole fennel seed, tomatoes, chickpeas, fresh basil, salt

Taken from www.food.com/recipe/artichokes-with-chickpeas-508713 (may not work)