Moosewood Chickpea And Artichoke Heart Stew Recipe

Name: Moosewood 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 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)

Servings: persons

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)

1
In a saucepan, bring the water or vegetable stock to a simmer.
2
While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
3
Stir the turmeric and paprika into the onions and saute for a minute.
4
Add the potatoes, rosemary, sage, and the simmering water or stock.
5
Cook about 12 minutes, until the potatoes are tender.
6
Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
7
Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
8
Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.

488

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 15 ingredients. The key ingredients include: 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, and more.

Yes, Moosewood 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!

Moosewood Chickpea And Artichoke Heart Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions