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Chickpea and Artichoke Heart Stew

4 c Water; or
Vegetable broth
1 1/2 c Chopped onion; (2 medium)
2 cl Garlic; minced
1 tb Olive oil; (or 2)
1 ts Turmeric
1 ts Paprika; sweet
4 md Potatoes; red or white
1 Fresh rosemary; or
5 Fresh sage; leaves, crushed
1/2 c Cooked winter squash; or sweet potato - puree
3 c Cooked chickpeas; drained and rinsed (two 15-oz cans)
14 oz Artichoke hearts; water packed (about 1-1/2 cups); quartered
Salt and pepper; to taste
Options:
Lemon wedges
Grated Parmesan cheese; or pecorino


Prepare potatoes: scrub, remove eyes; cut into 1/2-inch cubes (4 cups).

In a large saucepan, bring the water or vegetable stock to a simmer.

Meanwhile, in a large skillet, saute the onions and garlic in oil for about 8 minutes or until soft. Stir in the turmeric and paprika; saute for 1 minute. Add the potatoes, rosemary, sage and the simmering water or stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the chickpeas and artichoke hearts

Remove the rosemary sprig and discard it. Add salt and pepper to taste, then return to a simmer.

Serve with lemon wedges and top with pecorino or Parmesan cheese. Makes 4 to 6 servings.




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