Artichoke Chicken Hodgepodge

No image.... yet.

Artichoke Chicken Hodgepodge
From Naomi's Kitchen

1 small onion
2-3 garlic cloves
1 lb chicken breast, cut into cubes
1-2 cans artichoke hearts, chopped
1 small can black olives
Several cherry tomatoes, quartered
Olive Oil

Heat a small amount of olive oil in a large skillet over medium-high heat. Add onion and garlic and saute until soft. Add chicken and cook until no longer pink. Add tomatoes and cook until slightly soft. Add artichoke hearts and olives and heat through.

Serve over rice or noodles.

My Notes:
This is one of those dishes that my friend made by just tossing together a few things that she had in her cabinet. It has since become one of her and her husband's favorite dishes. I've had it twice, and I've liked it both times. And it's my sort of dish... it has all the major food groups and only requires two pans (one for the dish, one for the rice/noodles) and about a half hour of preparation.

I recommend rinsing the artichoke hearts and olives, as both are rather salty, so this dish can get very salty very fast. I'm also the type of person who doesn't add salt to anything, so keep that in mind.

If you want more sauce, add 1/2 cup or a cup of chicken broth. Enjoy :)

Moroccan Chickpeas

They disappeared before I could take a picture. Sorry.

Moroccan Chickpeas
Originally found at Dinner with Julie

canola oil, for cooking
1 yellow onion, finely chopped
2 tsp cumin
1 tsp cinnamon
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp cayenne
1 Tbsp grated fresh ginger
2 garlic cloves, crushed
1 small can tomato paste
3 cans chickpeas
1 roasted red pepper, chopped
Water, as needed

In a large skillet, saute the onion in a bit canola oil over medium-high heat, until soft. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute. Add the garlic and ginger and cook for 30 seconds. Add the tomato paste and a splash of water. Bring to a simmer. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be. Serve warm or refrigerate until chilled. Add the red pepper as desired.

My Notes:
First off, I just want to state that you should definitely check out the original recipe. I left a bunch of stuff out of mine (some of it by accident, some by design). It was still really good, and I wish I would've had some sort of flatbread to go with it, but it might be better if you follow the original recipe.

I didn't add the red pepper and it was plenty spicy. I think it would've made a good addition, but because I was bringing it to a potluck, I didn't want it to be too spicy for anyone. So I left it out.