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Chick Pea And Artichoke Stew

Chef.Foodie's picture
Ingredients
  Water/Vegetable stock 4 Cup (64 tbs)
  Vegetable stock 4 Cup (64 tbs) (Water)
  Onions 2 Medium, chopped (To Make About 1 1/2 Cups)
  Garlic 2 Clove (10 gm), minced or pressed
  Olive oil 2 Tablespoon
  Turmeric 1 Teaspoon
  Sweet paprika 1 Teaspoon
  Potatoes 4 Medium, cut into 1/2-inch cubes to make about 4 cups (Red / White)
  Red potatoes/White potatoes 4 Medium, cut into 1/2-inch cubes to make about 4 cups
  Fresh rosemary sprig/1 teaspoon ground dried 1
  Fresh sage leaves/1/4 teaspoon dried 5 , minced
  Sweet potatoes/Pureed winter squash 1⁄2 Cup (8 tbs), pureed
  Pureed winter squash/Sweet potatoes 1⁄2 Cup (8 tbs)
  Canned chickpeas 30 Ounce, drained (3 Cups Or 2 Cans Of 15 Ounce Each)
  Canned quartered artichoke hearts 14 Ounce, drained (1 Can Or 1/4 Cup)
  Ground black pepper To Taste
  Salt To Taste
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 for about 12 minutes, until the pota-toes are tender.
Stir in 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 cheese, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Artichoke
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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