Chickpea & Artichoke Heart Stew
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
or vegetable broth |
|
| 1 ½ | cups |
onions
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 |
*
|
| ½ | 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 cheese
or pecorino, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
or vegetable broth |
|
| 355 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
paprika
sweet |
|
| 4 | medium |
potatoes
red or white |
|
| 1 | sprig |
rosemary leaves
fresh, or 5 fresh sage leaves, crushed |
*
|
| 118 | ml |
winter squash
cooked, or sweet potato puree |
*
|
| 7.1E+2 | ml |
chickpeas (garbanzo beans)
drained and rinsed, cooked |
|
| 404.6 | ml/g |
artichoke hearts
water packed, quartered |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
Parmesan cheese
or pecorino, grated |
*
|
Directions
Prepare potatoes: scrub, remove eyes; cut into ½-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 puréed 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.
