Chick Pea And Artichoke Stew
|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|
|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|
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.