A recipe for Chickpea and Artichoke Heart Stew (Aquarius). Follow the simple recipe instructions for Chickpea and Artichoke Heart Stew (Aquarius) shared by other home cooking experts.
Ingredients
4 cups water, or vegetable broth1 1/2 cups chopped onion, (2 medium)
2 cloves garlic, minced
1 Tbs. olive oil, (or 2)
1 Tsp. turmeric
1 Tsp. paprika, sweet
4 medium potatoes, red or white
1 sprig fresh rosemary, or 5 fresh sage, leaves, crushed
1/2 cup cooked winter squash, or sweet potato puree
3 cups cooked chickpeas, drained and rinsed (two 15-ounce cans)
14 ounces artichoke hearts, water packed (about 1-1/2 cups), quartered
Salt and pepper, to taste
Options: Lemon wedges
Grated Parmesan cheese, or pecorino
Directions
Prepare potatoes: scrub, remove eyes; cut into 1/2-inch cubes (4 cups).In a large saucepan, bring the water or vegetable stock to a simmer.
Meanwhile, in a large skillet, saute the onions and garlic in oil for about 8 minutes or until soft. Stir in the turmeric and paprika; saute for 1 minute. Add the potatoes, rosemary, sage and the simmering water or stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the chickpeas and artichoke hearts.
Remove the rosemary sprig and discard it. Add salt and pepper to taste, then return to a simmer.
Serve with lemon wedges and top with pecorino or Parmesan cheese. Makes 4 to 6 servings. - From Moosewood Restaurant Cooks at Home by the Moosewood Collective (Fireside, $15 paperback).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema at wizard.ucr.edu) on Apr 23, 97; MC estimates 15.8 CFF, 311 cals, 5.8g fat.
MC note: Cooked winter squash is linked to canned pumpkin.
