Chick Pea and Artichoke Heart Stew
4 cups water of vegetable stock (I bought a can of veggie broth, which is bit less than 2 cups and added enough water to make 4 cups total)
2 medium onions, chopped (about 1.5 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika (don't know/couldn't find sweet paprika, so I left this out)
4 medium red or white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig rosemary (1 teaspoon dried)
5 leaves fresh sage, minced (1/2 teaspoon dried)
1/2 cup pureed winter squash or sweet potatoes*
3 cups drained cooked chick peas (two 15-ounce cans)
1.5 cups drained quartered artichoke hearts (14-ounce can)
salt and ground black pepper to taste
lemon wedges (optional)
grated Pecorino or Parmesan cheese (optional)
*We have found that a 4.5-ounce jar of pureed squash baby food works very well in this recipe and is just the right size.
In a saucepan, bring the water or vegetable stock to a simmer. Whle 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 potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts. Remove the rosemary sprig (Note from me: remove the sprig before adding the chick peas nad artichoke hearts, because once they're in there it takes a LONG TIME to find the sprig), add salt and pepper to taste, return to a simmer.
Serve with lemon wedges and top with grated Pecorino or Parmesan cheese, if you wish.
FYI - this recipe is from the Moosewood Restaurant cooks at Home cookbook.
No comments:
Post a Comment