Ingredients

• 1 teaspoon olive oil
• 1 small onion, finely sliced
• 2 chicken breasts, cut into cubes
• 1/4 teaspoon cumin
• 1 (16 ounce) can chickpeas, drained
• 1 (14 ounce) can artichoke hearts (in brine)
• 1/2 lemon, cut into thin slices

Instructions

1. In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned.

2. Add the chickpeas, brine from the artichokes, cumin and lemon to the pot.

3. Bring the liquid to a boil then turn down the heat to low.

4. Cover the pot and cook for 15 minutes.

5. Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through.

6. Serve with rice and vegetables.