Chickpea and Artichoke Heart Stew
We made this for meals co-op a few months ago and it was delicious! We didn't cook for co-op this week since some of us are out of town, so I decided to make this a second time and thought I'd post the recipe here. This is another one from Moosewood Restaurant Cooks at Home.
Chick Pea and Artichoke Heart Stew
4 cups water or vegetable stock (I used stock)
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or pressed
2 Tbsp. olive oil
1 tsp. turmeric
1 tsp. sweet paprika
4 medium red or white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig fresh rosemary (1 tsp. ground dried) [I used fresh]
5 leaves fresh sage, minced (1/2 tsp. dried) [I used fresh]
1/2 cup pureed winter squash or pureed sweet potato [the recipe recommends baby food for ease]
3 cups drained cooked chick peas (two 15-oz. cans)
1 1/2 cups drained artichoke hearts (one 14 oz. can)
salt and ground black pepper to taste
lemon wedges (optional)
grated Pecorino or Parmesan cheese (optional)
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 hte onions and saute for a minute. Add the potatoes, rosemary, sage, and the simmering water or stock. Cook about 12 minutes, until the potatoes are tender. Stir 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, if you wish.
-Heather