Chickpea and Artichoke Heart Stew Recipe

Name: Chickpea and Artichoke Heart Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water or vegetable broth; 1 1/2 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; 1/2 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, parmigiano-reggiano cheese, grated or pecorino, grated

Servings: persons

4 cups water or vegetable broth
1 1/2 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
1/2 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, parmigiano-reggiano cheese, grated or pecorino, grated

1
Prepare potatoes: scrub, remove eyes; cut into 1/2-inch cubes.
2
In a large saucepan, bring the water or vegetable stock to a simmer.
3
Meanwhile, in a large skillet, saute the onions and garlic in oil for about 8 minutes or until soft.
4
Stir in the turmeric and paprika; saute for 1 minute.
5
Add the potatoes, rosemary, sage and the simmering water or stock.
6
Cook for about 12 minutes, until the potatoes are tender.
7
Stir in the pureed squash or sweet potatoes, and add the chickpeas and artichoke hearts.
8
Remove the rosemary sprig and discard it.
9
Add salt and pepper to taste, then return to a simmer.
10
Serve with lemon wedges and top with pecorino or Parmesan cheese.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water or vegetable broth, 1 1/2 cups onions chopped, 2 cloves garlic minced, 1 tablespoon olive oil, and more.

Yes, Chickpea and Artichoke Heart Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Artichoke Heart Stew

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