Moosewood Chickpea and Artichoke Heart Stew

Total Time
25mins
Prep 5 mins
Cook 20 mins

This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.

Ingredients Nutrition

Directions

  1. In a saucepan, bring the water or vegetable stock to a simmer.
  2. While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
  3. Stir the turmeric and paprika into the onions and saute for a minute.
  4. Add the potatoes, rosemary, sage, and the simmering water or stock.
  5. Cook about 12 minutes, until the potatoes are tender.
  6. Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
  7. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
  8. Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.

Reviews

(2)
Most Helpful

I just use baby food squash in this recipe. You can get pure pureed squash and saves a lot of time. This is a great stew, just remember the lemon, it's crucial.

Gyatso April 27, 2013

I enjoyed this easy to make stew and I thought it tasted even better today for leftovers. Despite the long list of ingredients, it really requires very little prep. I might try it with your suggestion of feta next time versus the pecorino for comparison purposes. Thanks!

Dr. Jenny December 21, 2012

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