INGREDIENTS
1 cup
artichoke hearts
1/4 cup
vegetable broth
1/4 cup
greek yogurt
1 tbsp
lemon juice
1 1/2 tsps
garlic
1/2 tsp
dried parsley flakes
1/2 tsp
salt
1/4 tsp
black pepper
1/4 tsp
ground cumin
1/4 tsp
paprika
15 ozs
canned chickpeas
1 serving
parsley flakes