Moosewood Chickpea And Artichoke Heart Stew Food

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ARTICHOKE STEW



Artichoke Stew image

Make and share this Artichoke Stew recipe from Food.com.

Provided by libansea _diana

Categories     Vegetable

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 diced onion
200 g ground meat
4 tomatoes (diced)
1 1/2 cups water
1 tablespoon tomato paste
4 carrots (diced)
500 g frozen artichoke hearts
1 1/2 teaspoons salt
2 teaspoons allspice
1 teaspoon black pepper
1 tablespoon pine nuts

Steps:

  • Fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color.
  • add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out.
  • dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water.
  • add salt and all spice and black pepper.
  • add the diced carrots which should be previously boiled.
  • add the diced artichoke hearts (cut every heart into four pieces).
  • if water is less add more water to adjust it.
  • adjust the salt to taste.
  • fry the pine nuts in some olive oil till they become reddish in color and add it over the stew.
  • Serve with rice.

Nutrition Facts : Calories 174.8, Fat 3, SaturatedFat 0.5, Sodium 1072.7, Carbohydrate 34.9, Fiber 13.9, Sugar 7.8, Protein 9

MEDITERRANEAN ARTICHOKE STEW



Mediterranean Artichoke Stew image

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas.

Provided by DaphneM

Categories     Stew

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 medium red potatoes
1 (9 ounce) package frozen artichoke hearts (I use Bird's Eye)
1 (14 ounce) can chickpeas (or larger as desired)
1/4 cup extra virgin olive oil
1 lemon
2 cups water
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper (or to taste)
salt and black pepper

Steps:

  • Peel and dice potatoes into 1" or so chunks. Put in a medium (3 quart or so) pot along with the frozen artichokes.
  • Drain and rinse the can of chickpeas and add to the pot. Halve the lemon and either squeeze it on a juicer, or pick out as many seeds as possible and squeeze directly into the pot. Add olive oil, spices, and water (you want it to just barely cover the solid ingredients).
  • Stir ingredients in pot and bring to a boil. Once boiling, reduce heat to a simmer.
  • Cook for about 20 minutes, either covered or uncovered - if you want it to be soupier, cover the pot, but if you want a lot of the liquid to evaporate and be more like a stew, leave it uncovered. Stir occasionally. You can always cook it longer than 20 minutes if you like your potatoes very soft, and they will absorb more flavor the longer you cook. Really, it is hard to overcook this dish.

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