Moosewood Chickpea and Artichoke Heart Stew

gobruijns's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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:

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.