Moosewood Chickpea and Artichoke Heart Stew
photo by girlsavage2004
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 4 cups water or 4 cups vegetable stock
- 2 medium onions, chopped (about 1 1/2 cups)
- 2 garlic cloves, minced or pressed
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 4 medium red potatoes (about 4 cups) or 4 medium white potatoes, cut into 1/2 inch cubes (about 4 cups)
- 1 sprig fresh rosemary (1 tsp. ground dried)
- 5 leaves fresh sage, minced (1/2 tsp. dried)
- 1⁄2 cup pureed winter squash
- 3 cups drained cooked chickpeas (two 15-oz. cans)
- 1 1⁄2 cups drained artichoke hearts, quartered (one 14 oz. can)
- salt & fresh ground pepper
- lemon wedge (optional)
- grated pecorino cheese (optional) or parmesan cheese (optional)
directions
- In a saucepan, bring the water or vegetable stock to a simmer.
- While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
- Stir the turmeric and paprika into the onions and saute for a minute.
- Add the potatoes, rosemary, sage, and the simmering water or stock.
- Cook about 12 minutes, until the potatoes are tender.
- Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
- Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
- Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.
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RECIPE SUBMITTED BY
Moved here from San Diego in 2002. Moved to this country with my Italian parents when I was 3.
I am newly married to a wonderful, handsome man, originally from Holland, and I am a mother of a beautiful little girl. By trade I am a chemist but I'm more passionate about cooking than chemistry (but if you really think about it, they are one and the same).
My favorite cookbook is without a doubt Moosewood - Anything by Moosewood.
I am a horrible baker (you can't taste while you cook! How do people do that?) but am making great strides and attempts at doing better at it.