Moosewood Chickpea and Artichoke Heart Stew

Name: Moosewood Chickpea and Artichoke Heart Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving(s)
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)

Submitted by gobruijns

"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."

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photo by girlsavage2004

Ready In:: 25mins
Ingredients:: 15
Serves:: 6

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)

directions

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.

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Reviews

I just use baby food squash in this recipe. You can get pure pureed squash and saves a lot of time. This is a great stew, just remember the lemon, it's crucial.

Gyatso
I enjoyed this easy to make stew and I thought it tasted even better today for leftovers. Despite the long list of ingredients, it really requires very little prep. I might try it with your suggestion of feta next time versus the pecorino for comparison purposes. Thanks!

Dr. Jenny

RECIPE SUBMITTED BY

gobruijns

Moved here from San Diego in 2002. Moved to this country with my Italian parents when I was 3. I am newly married to a wonderful, handsome man, originally from Holland, and I am a mother of a beautiful little girl. By trade I am a chemist but I'm more passionate about cooking than chemistry (but if you really think about it, they are one and the same). My favorite cookbook is without a doubt Moosewood - Anything by Moosewood. I am a horrible baker (you can't taste while you cook! How do people do that?) but am making great strides and attempts at doing better at it.

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