Cumin-fried chickpeas with artichoke hearts, lemon and mint

Ingredients:

two cans of chick peas, drained and rinsed
one can whole artichoke hearts (in water), drained and squeezed of excess water
a whole lot of ground cumin, at least two tablespoons
crushed red pepper
good olive oil
sea salt ( or Kosher or some other good salt)
wedge of lemon
1 tablespoon fresh mint, chopped in long thin stips

Instructions:

Put a thick coat of olive oil in a wide non-stick pan. (You need all the chickpeas to be on one layer. If the pan isn't big enough, do it in batches.) Heat. When the oil releases a fruity smell, add a few dashes of crushed red pepper. Then add the cumin.
Let it release into the oil.

Add the chickpeas. Make sure the heat is on high. Toss then with the oil, then allow them to fry in it without stirring for a few minutes.

Add the artichoke hearts. Toss. Make sure they are touching the bottom of the pan and not sitting on top of the chick peas. Let it sit again without stirring for another few minutes. Add salt to taste. Add more cumin if needed. Toss and repeat one more time until most of the oil is absorbed, the peas have darkened, and the skins are peeled back and crispy.

When the outsides are crispy and the insides creamy, take off the heat and transfer to a flat platter so they don't steam. Squeeze a lemon over them and top with fresh mint.