1 (14 ounce) can garbanzo beans, drained
1 (16 ounce) can artichoke hearts, drained
1/2 cup chopped celery
1 teaspoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon dried jalapeno pepper
1 cup chopped onion
1 1/2 teaspoons white sugar
1/3 cup margarine, melted
1 cup water
1 cup sliced almonds
1 cup shredded mozzarella cheese
In a large saucepan, bring garbanzo beans, artichoke hearts, celery, parsley, garlic powder, oregano, basil, salt, thyme and jalapeno pepper to a boil. Stir in water stirring constantly. Cover pan and add the 1 cup of the artichoke hearts. Reduce heat to high and stir. Bring to a boil, then reduce heat and simmer for 1 1/2 hours. Stir in mozzarella cheese. Cover and simmer for 30 minutes. Add almonds and cheese and simmer for another 20 minutes.
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