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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chickpea and Artichoke Heart Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions