Artichoke Chickpea Stew Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE AND CHICKPEA STEW



Artichoke and Chickpea Stew image

An extremely savory, hearty stew that is dead easy to make.

Provided by Stellar Jay

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
⅛ teaspoon red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
  • Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 47.1 g, Cholesterol 3.2 mg, Fat 8.6 g, Fiber 11 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 1383.5 mg, Sugar 5.2 g

MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW



Moosewood Chickpea and Artichoke Heart Stew image

This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.

Provided by gobruijns

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups water or 4 cups vegetable stock
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
4 medium red potatoes (about 4 cups) or 4 medium white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig fresh rosemary (1 tsp. ground dried)
5 leaves fresh sage, minced (1/2 tsp. dried)
1/2 cup pureed winter squash
3 cups drained cooked chickpeas (two 15-oz. cans)
1 1/2 cups drained artichoke hearts, quartered (one 14 oz. can)
salt & fresh ground pepper
lemon wedge (optional)
grated pecorino cheese (optional) or parmesan cheese (optional)

Steps:

  • 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 the 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.

Nutrition Facts : Calories 328.3, Fat 6.3, SaturatedFat 0.8, Sodium 511.5, Carbohydrate 59.7, Fiber 10.8, Sugar 3.7, Protein 10.7

CHICKPEA AND ARTICHOKE MASALA



Chickpea and Artichoke Masala image

Provided by Aarti Sequeira

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 large red onion, chopped (about 2 cups)
2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
3 large Roma tomatoes, chopped
2 tablespoons canola oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 cup yogurt, whisked until smooth
1 tablespoon lime juice (about 1/2 a lime)
1 (14 1/2-ounce) can chickpeas, drained and rinsed
1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved
Kosher salt
1/2 cup water
Chopped fresh cilantro, for garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, 1/2-inch slices
1/4 cup canola oil

Steps:

  • Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
  • Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
  • Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

CHICKPEA STEW



Chickpea Stew image

A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Chicken     Pepper     Stew     Quick & Easy     Dinner     Chickpea     Winter     Simmer     Bon Appétit     One-Pot Meal     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 tablespoons olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons tomato paste
3/4 teaspoon crushed red pepper flakes
2 bay leaves
2 15-ounce cans chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tablespoons (or more) fresh lemon juice
2 cups 1" cubes country-style bread
3 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Heat 2 tablespoons oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8-10 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute; add garlic and cook, stirring often, until fragrant, 30-60 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
  • Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

ARTICHOKE CHICKPEA STEW



Artichoke Chickpea Stew image

This is the result of my looking for a way to get in more vegetables. This makes 8 hefty servings at about 214 calories each.

Provided by Anne Chance

Categories     Other Main Dishes

Time 3h30m

Number Of Ingredients 12

3 clove garlic, minced
1/4 large red onion, chopped
1 large green pepper, chopped
1 c sliced carrots
1 Tbsp olive oil, extra virgin
1 tsp crushed red pepper
1 can(s) artichoke quarters
2 can(s) chick peas
1 can(s) fire roasted diced tomatoes
1 box college inn wine & herb chicken broth
1 c water
1 c bulgur wheat, uncooked

Steps:

  • 1. In a large soup pot saute first five ingredients in olive oil until lightly browned.
  • 2. Add all other ingredients to the pot and bring to a boil.
  • 3. Lower heat to "Low" and cook for two hours.

CHICKEN AND ARTICHOKE STEW



Chicken and Artichoke Stew image

From Everyday Food. The instructions state that you can also use a rotisserie chicken; skip step 1, and add the chicken in step 4 as directed. I haven't made this yet, but I would probably use white wine in place of the water used is steps 2 and 3.

Provided by kitchenslave03

Categories     Stew

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs boneless skinless chicken thighs, trimmed of excess fat
coarse salt
pepper
2 tablespoons butter
2 large onions, finely chopped
1/2 cup flour
2 (14 1/2 ounce) cans reduced-sodium chicken broth
6 carrots, cut in 1/2 inch rounds, about 3 cups
1 teaspoon dried thyme
2 (14 ounce) cans artichoke hearts, drained, rinsed, and halved lengthwise
1/2 cup parsley, chopped
cooked white rice or buttered noodles

Steps:

  • Generously season chicken with salt and pepper. Heat 1 T butter in a Dutch Oven over med-high. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
  • Reduce heat to med. Add 1/4 c water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minute Stir in flour; cook 1 minute more.
  • Add broth and 1/2 cup water; bring to a boil. Add carrots, thyme, 1 t salt and 1/2 t pepper. Simmer til carrots are almost tender, about 5 minutes.
  • Cut chicken into 1/2 inch chunks and return to pot. Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.
  • Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.

Nutrition Facts : Calories 359.4, Fat 10.6, SaturatedFat 3.8, Cholesterol 149.3, Sodium 561.5, Carbohydrate 26.8, Fiber 7.6, Sugar 4.9, Protein 40.8

More about "artichoke chickpea stew food"

ARTICHOKE AND CHICKPEA RAGOUT | BLUE FLAME KITCHEN
Add onion and sauté until softened, about 5 minutes. Add garlic and red pepper flakes; cook, stirring, for 1 minute. Stir in artichoke hearts, broth, chickpeas, tomatoes, carrots, tomato paste, sage and salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes. Uncover and simmer, stirring occasionally, for ...
From atcoblueflamekitchen.com


HOW TO MAKE CHICKPEA AND ARTICHOKE HEART STEW ... - RECIPES
How To make Chickpea and Artichoke Heart Stew(Aquarius) 4 cups water or vegetable broth 1 1/2 cups chopped onion : (2 medium) 2 cloves garlic minced 1 tablespoon olive oil : (or 2) 1 teaspoon turmeric 1 teaspoon paprika sweet 4 medium potatoes : red or white 1 sprig fresh rosemary or 5 fresh sage : leaves, crushed 1/2 cup cooked winter squash or sweet potato : …
From mobirecipe.com


FARRO WITH CHICKPEAS, ARTICHOKE ... - VEGALICIOUS RECIPES
Drain and rise the chickpeas. Heat the cooking oil in a large frying pan. Add the cooked farro. Add the chickpeas to the faro and mix well. Add the artichokes to the farro and chickpeas and gently mix. Sprinkle the salt over the mixture and turn the heat on low. Serve the farro, chickpea, artichoke mixture with some of the tomato sauce on top.
From vegalicious.recipes


RECIPE ARTICHOKE AND CHICKPEA STEW - YOUTUBE
Recipe - Artichoke and Chickpea StewINGREDIENTS: 2 tablespoons olive oil 1 medium yellow onion, chopped 6 cloves garlic, minced 1/8 teaspoon red pepper flake...
From youtube.com


CHICKPEA AND SPINACH STEW RECIPE - ALL INFORMATION ABOUT ...
Chickpea and Spinach Stew Recipe - Food.com best www.food.com. Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
From therecipes.info


ARTICHOKE AND CHICKPEA STEW RECIPES
Artichoke Chickpea Stew Recipes CHICKPEA, ARTICHOKE, AND FETA SALAD. A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch. Provided by … From …
From tfrecipes.com


SIMPLE FOOD RECIPES: CHICKPEA AND ARTICHOKE STEW
Chickpea and artichoke stew ingredients 1.2 litres/2pt vegetable stock 2 onions, chopped 2 garlic cloves, minced 1 tablespoon olive oil 1...
From simple-food-recipes.blogspot.com


CHICKPEA AND ARTICHOKE TAGINE - THE WASHINGTON POST
Add the dried chickpeas. Let sit for 8 to 24 hours, then drain and rinse. Let sit for 8 to 24 hours, then drain and rinse. Heat 1 tablespoon of the oil in …
From washingtonpost.com


NATEUR COOKING WITH MAJA LEWICZ: VEGAN CHICKPEA STEW ...
Ultra-creamy, nourishing, and healthy Vegan Chickpea Stew. Serves 3-4. Refined sugar free and gluten free. Ingredients: 1 ½ cups dry chickpeas or 2 ½ cups canned chickpeas, drained. 3 onions, finely chopped. 1 can chopped or whole peeled tomatoes. 4 cloves garlic, minced. 2 tbsp fresh ginger, grated. 1 ½ tbsp vegetable oil. 1 tsp mustard ...
From agentnateur.com


CHICKPEA AND ARTICHOKE SALAD - LIVE NATURALLY MAGAZINE
Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired. Cover and refrigerate for 2 to 3 hours to allow the flavors to develop.
From livenaturallymagazine.com


CHICKPEA CACCIATORE | THE IN FINE BALANCE FOOD BLOG
1 28oz can diced tomatoes, no salt added with Italian seasonings. 1 19oz can of chickpeas, about 2 cups cooked. 398 ml large jar of marinated artichoke hearts lightly chop, if you are not a fan of artichokes feel free to use a small jar (170ml) you can also use canned artichoke hearts. ¼ cup sun-dried tomato slices.
From infinebalance.com


25+ EASY ANTI-INFLAMMATORY DINNER RECIPES | EATINGWELL
Recipes like our Hearty Chickpea & Spinach Stew and Spinach & Artichoke Casserole with Chicken and Cauliflower Rice are delicious, veggie-packed ways to end the day—and they require just 20 minutes of active time or less. Start Slideshow. 1 of 28. Pin More. Facebook Tweet Email Send Text Message. Easy Italian Wedding Soup. Bowl of Easy Italian …
From eatingwell.com


LEMONY CHICKPEA STEW WITH PASTA AND ARTICHOKES - THE ...
Place 1/2 cup chickpeas, 1/4 cup broth and the lemon juice into a medium bowl and mash will a fork until the mixture is fairly smooth. Heat the …
From washingtonpost.com


GILL MELLER’S HEARTY WINTER STEWS – RECIPES | FOOD | THE ...
Get a deep, warming hit from chicken stew with chorizo and lemon, a haddock, leek and potato number, and a mushroom and artichoke stew with seaweed dumplings Gill Meller Sat 30 Oct 2021 02.00 EDT
From theguardian.com


CHICKPEA AND ARTICHOKE SALAD - JAZZY VEGETARIAN - VEGAN ...
in TV Recipes on July 12, 2021 July 12, 2021 Share Facebook Twitter Pinterest Google+ Email 2. 1. ABOUT THE RECIPE: Chickpea and Artichoke Salad is a delicious and filling salad to serve as a substantial main course or hearty side dish. The chickpeas and artichoke hearts provide substance, while the spinach and sweet peppers add color and …
From jazzyvegetarian.com


ARTICHOKE AND CHICKPEA STEW
This stew of artichoke hearts, chickpeas, and tomatoes, is seasoned with sage and lemon. Visit original page with recipe. Bookmark this recipe to cookbook online. Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots,... Yield: 4; Cooking time: 30 Min; …
From crecipe.com


CHICKPEA AND ARTICHOKE HEART STEW RECIPE
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.
From recipeland.com


ARTICHOKE AND CHICKPEA STEW RECIPE | STEW RECIPES ...
Apr 14, 2016 - This stew of artichoke hearts, chickpeas, and tomatoes, is seasoned with sage and lemon. Apr 14, 2016 - This stew of artichoke hearts, chickpeas, and tomatoes, is seasoned with sage and lemon. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


10 TOP-RATED ARTICHOKE SOUP RECIPES | ALLRECIPES
10 Top-Rated Artichoke Soup Recipes. Delightfully nutty with just the right hint of sweet, artichokes make the perfect star for a steaming bowl of soup. Toss them into creamy and rich recipes like Blue Cheese Bisque or go veggie-heavy with Chickpea Stew. Some of these recipes use fresh artichokes while others rely on the canned variety, meaning ...
From allrecipes.com


DOLMA QARNOUN - AUTHENTIC ALGERIAN RECIPE - 196 FLAVORS
Dolma qarnoun is a stuffed artichoke recipe from Algeria made with ground lamb, onion, and chickpeas and seasoned with salt, pepper, cinnamon and parsley. The recipe is a simple combination of ground lamb stuffed artichoke bottoms served over a lamb and chickpea stew. Dolma qarnoun is a long-simmered stew typical of North African countries like Morocco, …
From 196flavors.com


TUSCAN CHICKPEA STEW - NOURISH AND FETE
Add garlic, salt, black pepper, and red pepper. Cook another 30-60 seconds, just until fragrant. Stir in the broth, chickpeas, tomatoes, thyme, oregano, and rosemary. Bring mixture to a boil, then reduce heat to medium-low and …
From nourish-and-fete.com


SPINACH AND ARTICHOKE CHICKEN STEW - AUDRA'S APPETITE
Stir in garlic and cook another minute until fragrant. Next, transfer sauteed onions and garlic from the skillet to crock pot. Add in raw chicken breasts, 2 cups broth, artichoke hearts, beans, salt, and pepper. Cook on low 6-8 hours or on high 4-6 hours. Stir in spinach, ricotta cheese, and Parmesan cheese. Cook on low heat an additional 30-60 ...
From audrasappetite.com


ARTICHOKE CHICKPEA STEW RECIPES
Artichoke Chickpea Stew Recipes CHICKPEA, ARTICHOKE, AND FETA SALAD. A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch. Provided by …
From tfrecipes.com


10 MOST POPULAR SPANISH STEWS - TASTEATLAS
One of the most emblematic dishes of Madrilenian cuisine known as cocido madrileño is a hearty meat and chickpea stew whose origins can be traced back to the medieval-era Castilla La Mancha. Some food historians claim that this one-pot meal evolved from a peasant dish called olla podrida Manchega , but wasn't named cocido madrileño until the 17th …
From tasteatlas.com


ARTICHOKE AND CHICKPEA STEW RECIPE
Crecipe.com deliver fine selection of quality Artichoke and chickpea stew recipes equipped with ratings, reviews and mixing tips. Get one of our Artichoke and chickpea stew recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Tunisian beef stew Crecipe.com You might have tasted different types of beef stews and …
From crecipe.com


RECIPE FOR ARTICHOKE CHICKPEA STEW-4.4 STARS (1469 REVIEWS)
Artichoke Chickpea Stew. 1 tablespoon olive oil; 1 garlic clove, minced; ½ teaspoon chile flakes; 1 orange, zested; 1 white onion, sliced thinly; 1 fennel bulb, sliced thinly; 1 28-ounce can tomato sauce or purée; 3 cups water; 2 15-ounce cans chickpeas, drained and rinsed; 1 cup pitted kalamata olives, chopped 1 15-ounce can artichoke hearts ...
From munchery.com


CHICKPEA AND ARTICHOKE HEART STEW - 'SIMPLY FILLING ...
Chickpea and Artichoke Heart Stew adapted from Moosewood Restaurant Cooks At Home 2 medium onions, chopped 2 garlic cloves, minced 1 tsp. turmeric 1 tsp. sweet paprika 4 cups vegetable broth 4 medium red potatoes, cut into chunks 1 sprig fresh rosemary (or 1 tsp. ground dried) 5 sage leaves, minc...
From healthdiscovery.net


ARTICHOKE AND CHICKPEA STEW - METABOLIC BALANCE® RECIPES
Artichoke and Chickpea Stew. garbanzo beans, drain canned beans and rinse (protein portion) - since garbanzo beans are already cooked, double the amount stated in your plan 1 TBSP olive oil* ½ medium onion, chopped 3 cloves garlic, minced ⅛ tsp red pepper flakes 1 carrot, chopped ½ medium roma tomato, chopped ½ can artichoke hearts, drained and quarted 2 cups …
From metabolicbalancerecipes.tumblr.com


ARTICHOKE AND CHICKPEA STEW | RECIPE | CHICKPEA STEW ...
Aug 28, 2014 - This stew of artichoke hearts, chickpeas, and tomatoes, is seasoned with sage and lemon. Aug 28, 2014 - This stew of artichoke hearts, chickpeas, and tomatoes, is seasoned with sage and lemon. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.nz


LEMONY CHICKPEA STEW WITH PASTA AND ARTICHOKES - ELLIE …
Lemony Chickpea Stew With Pasta and Artichokes. Photo by Tom McCorkle for The Washington Post. This hearty, one-pot meal of chickpeas and pasta is studded with artichoke hearts and ribbons of spinach in a lovely lemony broth for a simple, nutritious meal with elegant flair. Storage Notes: The stew can be stored covered and refrigerated for up to 3 days. Ingredients. Two 15 …
From elliekrieger.com


ARTICHOKE AND CHICKPEA STEW | RECIPE | CHICKPEA STEW, STEW ...
Mar 18, 2015 - This stew of artichoke hearts, chickpeas, and tomatoes, is seasoned with sage and lemon.
From pinterest.com


CHICKPEA, ARTICHOKE AND SPINACH STEW - TODAY
Add chickpeas, then reduce heat to low and pour in reserved tomato juices and chicken stock. Bring stew to a boil, adjust seasonings as desired with salt and pepper, and simmer until artichoke ...
From today.com


CHICKPEA AND ARTICHOKE STEW - BIGOVEN.COM
Heat olive oil in a large saucepan. Add onions and garlic and cook until soft, about 5 minutes. Stir in turmeric and paprika and cook for another minute. Add stock, potatoes, sage and rosemary and simmer until potatoes are tender, about 15 minutes. Stir in the squash, add chick peas and artichokes and cook until heated through.
From bigoven.com


Related Search