Chickpea and Artichoke Heart Stew

1 hours Prep: 20 minutes Cook: 40 minutes

435 calories per serving view nutrition facts

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4	cups	water	or vegetable broth
1 1/2	cups	onion	chopped
2	cloves	garlic	minced
1	tablespoon	olive oil
1	teaspoon	turmeric
1	teaspoon	paprika	sweet
4	medium	potatoes	red or white
1	sprig	rosemary leaves	fresh, or 5 fresh sage leaves, crushed
1/2	cup	winter squash	cooked, or sweet potato puree
3	cups	chickpeas (garbanzo beans)	drained and rinsed, cooked
14	ounces	artichoke hearts	water packed, quartered
1	x	salt and black pepper	to taste
1	wedges	lemon
1	x	parmesan, parmigiano-reggiano cheese, grated	or pecorino, grated

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

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

Meanwhile, in a large skillet, sauté the onions and garlic in oil for about 8 minutes or until soft.

Stir in the turmeric and paprika; sauté 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.

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Serving Size 688g

Amount per Serving

Calories 435 11% of calories from fat