Rice w/ Artichoke and Chickpeas

1 large jar of marinated artichokes

2 tablespoons of chopped sundried tomatoes or sundried tomato spread.

1 cup Basmati rice

1.5 cups cooked chickpeas

Salt

Pepper

1.5 cups water

2 tablespoons parsley, finely chopped

Place in a medium pot 8-10 small marinated artichokes and about 1 cup of the juice that comes in the same jar.

Heat for 2-3 minutes, add and mix in small pieces of sundried tomato or sundried tomato spread. Continue to cook, stirring for another minute or so.

Add rice, chickpeas, water, salt, and pepper.

Bring to boil. Reduce heat to a minimum, and cook for 15-20 minutes, till all liquid evaporates. 

Check occasionally to make sure there still is enough liquid.

add a few drops if needed.

Add parsley, stir and serve.

Note:

1. if you do not have sundried tomatoes omit them, do not substitute with regular tomato paste

2. In this dish, rice may be substituted with lentil or cauliflower rice