Chick Pea And Artichoke Stew Recipe
Ingredients
| 4 cups water or vegetable stock | ||
| Onions | 2 Medium | |
| Garlic | 2 Clove (5gm), pressed | |
| Olive oil | 2 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Sweet paprika | 1 Teaspoon | |
| Red potatoes | 4 Medium | |
| Rosemary sprig | 1 | |
| Sage leaves | 5 , minced | |
| 1/2 cup pureed winter squash or sweet potatoes | ||
| Cooked chickpeas | 3 Cup (16 tbs), drained | |
| Artichoke hearts | 1/4 Cup (16 tbs), quartered | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
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 for about 12 minutes, until the pota-toes are tender.
Stir in 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 cheese, if you wish.
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 for about 12 minutes, until the pota-toes are tender.
Stir in 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 cheese, if you wish.
Chef
