INGREDIENTS
3
3 1/2 cups chickpeas (about 2 cans
2 1/2
red or yukon gold potatoes (about 3/4 - 1 lb
3 cups
Artichokes, frozen
1 tsp
Basil, dried
1/3 cup
Basil, fresh
4
medium large cloves Garlic
1 tsp
Oregano, dried
1/2 cup
Red bell pepper
1/2 tsp
Rosemary, dried
3 tbsp
Sultana or other raisins
1 cup
Tomatoes
1 1/2 tbsp
Balsamic vinegar
1/3 cup
Kalamata olives, pitted
1
Black pepper, Freshly ground
1/2 tsp
Sea salt
1 tsp
Olive oil
3 tbsp
Water