Ingredients

• 1 tbsp oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 tbsp tomato paste
• 1 28-oz can diced tomatoes
• 1 tbsp Italian seasoning
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 cup marinated artichoke heats, chopped
• 1/4 cup sliced Kalamata olives
• 2 tbsp capers
• 2 tbsp chopped fresh parsley
• 1/2 lemon, juice
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Stir in the garlic and red pepper flakes. Cook until they become fragrant, about 30 seconds. Stir in the tomato paste, diced tomatoes, and Italian seasoning. Bring the mixture to a simmer. Stir in the chickpeas, artichoke hearts, olives, and capers. Reduce the heat to medium-low. Cook, stirring occasionally, until the sauce reduces slightly, about 5 to 10 minutes. Stir in the parsley and lemon juice. Season the mixture with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.