MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW
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
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
ARTICHOKE AND CHICKPEA STEW
An extremely savory, hearty stew that is dead easy to make.
Provided by Stellar Jay
Categories Stew
Time 1h
Yield 4
Number Of Ingredients 12
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
ARTICHOKE STEW
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
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
ARTICHOKE AND CHICKPEA STEW
An extremely savory, hearty stew that is dead easy to make.
Provided by Stellar Jay
Categories Stew
Time 1h
Yield 4
Number Of Ingredients 12
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
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