INGREDIENTS
15 ozs
artichoke hearts
15 ozs
canned tomatoes
1/4 tsp
cayenne pepper
19 ozs
chickpeas
1 tsp
cumin
2 cloves
garlic
1
lemon
2 Tbsps
olive oil
1
onion
1/2 tsp
oregano
1/2 Tbsp
paprika
1/4 bunch
parsley
1/20
pepper
1 cup
rice
1/2 tsp
salt
1 1/2 cups
vegetable broth