Ingredients

• 15 oz can Chickpeas, drained and rinsed
• 8 oz Cherry Tomatoes
• 14 oz can Artichoke Hearts, cut in half
• 2 Tbsp Olive Oil, divided
• Kosher Salt, to taste
• Freshly Ground Black Pepper, to taste
• 3 cups Water
• 1 ½ cups Organic Thick Rolled Oats
• Pinch of salt
• Herbs for garnish (we used Oregano)

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Dry chickpeas well with a kitchen towel or paper towels. Remove any skins that come loose. Place on prepared baking sheet. Drizzle with 1 tablespoon olive oil and add salt and pepper to taste, tossing well. Roast for 20-30 minutes, until golden brown and crispy.
3. Next, place tomatoes and artichoke hearts in a large casserole dish. Drizzle with 1 tablespoon olive oil and add salt and pepper to taste. Bake for 20-30 minutes, until tomatoes start to burst and the mixture starts to form a sauce in the bottom of the pan.
4. Bring water to a boil in a medium pot. Add oatmeal and a pinch of salt, then stir, cover and reduce heat to low. Cook 10-20 minutes (depending on the consistency you desire), stirring occasionally. Remove from heat and let stand a few minutes.
5. Divide oatmeal between three bowls, add a scoop of the tomato and artichoke mixture, then top with roasted chickpeas and garnish with fresh herbs if desired.